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Irish Blancmange, Begorra!

Sarah Browne, nutritionist and chef from Roscommon, Ireland, strives to use all natural foods locally produced or found in Ireland. Her carrageen pudding makes use of a species of red algae that is found along the rocky coast of the Atlantic in Europe and North America but it is also sold commercially. Carrageen is commonly used as a thickener but is has health benefits as it is rich in vitamins and minerals… so the pudding is not only delicious it is good for you.

Carrageen Moss Blanc Mange

For 6 individual custard dishes

10 ounces cream

5 ounces natural yogurt

½ cup sugar

1 vanilla pod

1 cup whole milk

1/8 ounce carrageen moss (dried weight) – rinsed

Bring the cream, yogurt, sugar, split vanilla pod and scraped seeds slowly to the boil in a saucepan. Remove from the heat immediately. In another saucepan heat the milk with the carrageen moss and simmer gently, stirring often, for 7-10 minutes until the milk becomes quite viscous. Pour the milk and carrageen into the cream mixture. Stir well and strain the lot 3 times through a sieve/fine strainer. Pour the mixture into 6 lightly buttered ramekins or moulds. Allow to set in the fridge for 8 hours. Eat straight from the pot or ease out of the mould to serve like a set cream. Great with a fruit compote or fresh berries and a biscuit for crunch!

http://www.examiner.com/culinary-travel-in-national/try-carrageen-m...

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