Elderflower Seaweed Pudding is a traditional Irish recipe for a dish of elderflower-flavoured milk set into a blancmange with the seaweed, carragheen. The full recipe is presented here and I hope you enjoy this classic Irish version of: Elderflower Seaweed Pudding.
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Carragheen is a seaweed (also known as Irish Moss) used in Irish and Caribbean cookery. It is a red alga and grows in the mid-shore. You can either collect your own or you can buy it in health food stores where it's sold as 'Irish Moss'. It contains a large quantity of agar and therefore makes an excellent gelling agent. Typically it's used for sweet dishes and mousses but can also be used to form aspic. This recipe is a traditional Irish one that, unfortunately, is not much made these days. But it's an excellent dessert that deserves to make a comeback.
Ingredients:
70g dried carragheen (Irish Moss)
1l whole milk
1 or 2 sprigs of Elderflowers (pick those with plenty of pollen as it's here the flavour lies)
Method:
Place the seaweed in a bowl, cover with water and allow to soak for 10 minutes before use. Drain and the seaweed then add to a pan along with the milk and elderflowers. Bring to a simmer and cook for about 30 minutes, or until the seaweed has dissolved. Take off the heat and allow to cool a little then pour into a bowl and allow to cool completely.
Place in the refrigerator to chill (it will set) and serve with honey and cream.
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