Hebridean Carrageen Pudding with Rose Water and Cardamom
Hebridean Carrageen Pudding with Rose Water and Cardamom is a traditional Scottish recipe (from the Hebrides) for a classic dessert of milk and cream set with carrageen seaweed that's chilled to set and served topped with nuts, rose petals and soft fruit. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Hebridean Carrageen Pudding with Rose Water and Cardamom.
optional extras:
a handful of blackberries or other soft fruit, to garnish
a few drops of natural red food dye
rose petals, to garnish
a few toasted almonds, chopped, to garnish
Method:
Wrap the carrageen in muslin (cheese cloth), tie to secure then place in a pan with the milk.
Slowly bring the milk just to a boil, immediately reduce to a simmer and cook over low heat for 30 minutes.
During this time press down on the muslin bag of carragheen frequently with a potato masher to extrack as much of the carrageenan from the seaweed as possible (this is the thikener you need).
After 30 minutes, drain the liquid through a fine-meshed sieve into another saucepan. Press down on the muslin bag with the back of a spoon to extract as much liquid as possible.
Add the double cream and sugar to the milk mixture, place on a low heat and cook, stirring, until all the sugar has dissolved.
Take the pan off the heat and set aside to cool slightly before stirring in the cardamom, rose water and a little red dye (if using).
Divide the mixture between four ramekins then allow to cool before transferring to the refrigerator. Allow to chill over night to set.
If desired, garnish with a few blackberries, rose petals and chopped almonds before serving.
