Carrageen moss with a compote of garden berries
This recipe comes from Rathmullan House on the Fanad Peninsula, Co Donegal. It uses carrageen as a setting agent. Poached seasonal fruits make the perfect partner; this compote is made with soft fruit, but you could use rhubarb, which is coming into season now. Serves four.
YOU WILL NEED
10g/½oz dried carrageen moss
30ml/2 tbsps sugar
1 egg, preferably free range
1.8 litres/3 pints milk
For the compote
100g/4oz seasonal mixture of berries, eg
strawberries, raspberries, blackberries,
blackcurrants, blueberries or loganberries
100ml/4fl oz cold water
20ml/2 dsps caster sugar
To make the carrageen pudding: Soften the carrageen in cold water; this also helps to wash it. Strain. Mix the sugar and egg together and set aside. In a saucepan, bring the milk to boiling point then, after shaking off all the excess water, add the carrageen. Stir gently, then turn down the heat to a simmer, and cook, stirring occasionally, for 15 minutes.
Whisk in the egg and sugar mixture. Remove from the stove and strain into a clean bowl. Pour into a serving bowl (or individual dishes) and place in the fridge to set for at least 30-45 minutes.
To prepare the compote: Put the sugar and water into a saucepan, heat to dissolve the sugar and bring to the boil. Add the berries and reduce the heat to very low, then cook for about 10 minutes. Pour into a serving dish and allow to cool. To serve, arrange the compote and carrageen moss to complement each other.