carragheen irish moss pudding +raspberry coulis

How To Make carragheen irish moss pudding +raspberry coulis

• 
  Step 1
  one semi closed fistful of carragheen moss.
• 
  Step 2
  wash it under the tap with cold water.
• 
  Step 3
  soak in a bowl the carragheen moss in tepid water for 10 minutes ..
• 
  Step 4
  strain off the water and put into a saucepan with the vanilla extract and honey. Bring to the boil and turn heat down to low and let simmer very gently for 20 minutes.
• 
  Step 5
  Pour the milk mixture through a sieve into a bowl, making sure to push all the natural gelatine for the carragheen moss through the sieve, but avoiding strips of moss getting through.
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  Step 6
  Add the infused milk mixture to the egg yolk whiskey to combine.
• 
  Step 7
  Whisk the egg white until stiff then add into the milk + yolk mixture making sure to give it a good stir to mix altogether.
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  Step 8
  Pour the carragheen moss milk mixture into ramekins :TIP = wet the ramekins first so that the pudding will be easily released. Place in the fridge to set for 2-3 hours ,serve chilled along with some raspberry coulis .. METHOD FOR RASPBERRY COULIS. 1 cup of raspberry (fresh or frozen)if frozen thaw out first. 1/2 cup of icing sugar. combine the raspberrys and icing sugar in a bowl and whiz with a hand blender until pureed ,pass then through a fine sieve..
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