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carragheen irish moss pudding +raspberry coulis

a recipe by
Racquel Sweeney

What do I start to say about Carragheen moss .It is a legend food over here with us in Ireland. It's highly nutritious and is full of minerals that can restore and maintain the beauty and health of the human body.. It has vitamins A,B,C,D,E,F, and K....amino acids, calcium, iron , potassium, protein.. This carragheen moss makes a lovely creamy dessert, refreshing drink and has been used traditionally as an old cough and flu remedy(boil up with water-sugar-lemon and honey and drink) and it will get you back on your feet in no time.. Hopefully it can be source in a Irish store over with you

serves 5 ramekins
prep time 3 Hr
cook time 20 Min
method Stove Top

Ingredients For carragheen irish moss pudding +raspberry coulis

  • 1
    semi-closed fistful of carragheen moss
  • 1-1/2 pt
    full fat milk
  • 2 Tbsp
    caster sugar
  • 1
  • 2 tsp
    vanilla extact
  • 1 tsp

How To Make carragheen irish moss pudding +raspberry coulis

  • 1
    one semi closed fistful of carragheen moss.
  • 2
    wash it under the tap with cold water.
  • 3
    soak in a bowl the carragheen moss in tepid water for 10 minutes ..
  • 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.
  • 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.
  • 6
    Add the infused milk mixture to the egg yolk whiskey to combine.
  • 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.
  • 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..