Ingredients
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1 cup / 15g / 1/2 ounce Carrageen moss
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6.25 cups / 1.5 liters / 2.5 UK pints Milk
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1.25 cups / 300ml / 0.5 UK pints Baileys Irish Cream
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4 Large eggsseparated
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4 tablespoons Granulated sugar
Directions
It’s easy to forget that Baileys has only been around for fifty years or so… while carrageen has been part of Irish life for a lot longer. Here the two traditions meet in a fluffy, creamy dessert that will have guests asking for more!
Steps
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1
Done
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Soak the carrageen in tepid water for 10 minutes. Put the milk into a pan with the drained carrageen. Bring to the boil and simmer very gently for 20 minutes, stirring occasionally. |
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2
Done
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Strain the mixture and rub all the jelly through the strainer; discard anything remaining in the sieve. Rinse out the pan and return the mixture to it, over a very low heat. Blend in the Baileys. Heat the mixture very gently to just below boiling point. Then remove immediately from the heat. Mix the egg yolks and sugar together and blend a little of the hot milk mixture into them. Then stir or whisk the egg yolk / sugar / milk mixture into the remaining milk. When the sugar has dissolved, leave the mixture to cool a little. Then whisk the egg whites until stiff, and fold in gently. |
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3
Done
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Turn the whole business into a serving bowl; leave in the refrigerator to set. Serve alone, or with fruit. |
