Carageen Pudding
Ingredients
1tbs clean carrageen irish moss
½ litre milk
1 vanilla pod, split open
½ litre cream
2 tablespoons sugar
Whisky to taste
Method
- Leave the seaweed in tepid water for 10 minutes. Discard the soaking water.
- Put the soaked seaweed into the milk with the vanilla pod and simmer for 20 minutes to unfuse.
- Pass the infused milk through a sieve. Add the cream, sugar and whisky to taste.
- Refrigerate until set.
- Serve with a fruit compote.
