Carrageen Moss Pudding is a modern Irish recipe for a classic milk, cream and egg yolk custard flavoured with vanilla that's set with a blend of carrageen (Irish moss), agar-agar and gelatine. The full recipe is presented here and I hope you enjoy this classic Irish version of: Carrageen Moss Pudding.
Wash the carrageen well then place in a pan with the milk, cream and split vanilla pod. Bring to a simmer and cook for about 2 or 3 minutes.
In the meantime, whisk the egg yolks and sugar in a bowl. When cooked, pour the carrageen and milk mixture into a fine-meshed sieve held over a large bowl. Allow the liquid to strain into a clean bowl or a jug.
Whilst whisking constantly, add the carrageen milk to the egg yolk mix in a slow steady stream. Beat until smooth then pour into a pan and place over a low heat. Cook gently, stirring constantly until the carrageen custard has thickened.
Take off the heat then stir in the agar-agar and squeezed, soaked, gelatine. Continue stirring until the gelatine has completely melted then set the liquid aside for about 4 minutes to allow the agar-agar to soften.
Strain this custard through a fine-meshed sieve into a large bowl. At this point, beat in the buttermilk and condensed milk then set aside to cool completely.
To serve, pour some of the rose hip coulis onto the plate, spoon over the carrageen moss pudding, garnish with crushed, dried, carrageen and accompany with the dulse oatcakes. Alternatively, turn the carrageen moss pudding out onto a plate, spoon over the rose hip coulis and accompany with the dulse oatcakes.
