Monday 22 January 2018

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.


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.

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life