Carageen Pudding is a traditional Irish recipe for a classic dessert of cream thickened with egg white and flavoured with lemon that is set with the natural agar of the seaweed, carragheen. The full recipe is presented here and I hope you enjoy this classic Irish version of: Carrageen Pudding.
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Carrageen (also carragheen) is a seaweed (also known as Sea Moss and Irish Moss) that is found all around the coasts of Ireland. It contains carragheenan and agar-agar which it imparts readily to food and as such is a natural vegetarian thickener of puddings, mousses and terrines.
This recipe is a classic Irish dessert that uses carragheen as a natural thickener.
Ingredients:
45g dried carragheen
finely-grated zest of 1 lemon
juice of 1 lemon
1 dessertspoon thick honey
600ml cold water
150ml double cream
1 egg white
whipped cream, to garnish
lemon slices, to decorate
Method:
Place the carageen in a bowl and cover with hot water. Set aside to soak for 20 minutes. After this time, discard the water and drain the carageen thoroughly.
Set the carageen in a saucepan with the lemon juice, lemon zest and honey.Pour over the cold water, then bring the mixture to a boil, stirring until the honey is completely dissolved. Reduce to a simmer and cook for 30 minutes.
Strain the resultant liquid into a bowl and allow to cool completely. Whisk the double cream until thick then fold into the honey mixture.
Add the egg white to a clean and dry bowl and whisk until the egg whites sand up in soft peaks. Now fold these into the carageen mixture.
Moisten a 1l mould with water and pour in the carageen mixture. Place in the refrigerator and chill until set. Turn the pudding out onto a serving dish and serve decorated with whipped cream and lemon slices.
