Name: Carrageen Moss Blancmange
Prep time: 1 d
Cook time: 30 min
Total time: 1 d 30 min
Yield: 4
Ingredients: Carrageen moss: 1/2 ounce / 1 cup; Milk: 15 fluid ounces / 440 ml; Lemon rind: A few slivers; Vanilla extract: 1/8 teaspoon; Large eggs: 2; Granulated sugar: 3 tablespoons

Features:

An old-fashioned dessert gelled with a natural alternative to gelatin, delicate and digestible

24 hours 30 mins
Serves 4
Easy

Ingredients

1/2 ounce / 1 cup Carrageen moss
Increase amount by 1/2 if the dessert will be produced in a mold
15 fluid ounces / 440 ml Milk
Full fat
A few slivers Lemon rind
1/8 teaspoon Vanilla extract
Or a vanilla pod
2 Large eggs
3 tablespoons Granulated sugar

Directions

This delicate and subtle dessert would once have been thought of as the kind of treat best suited to invalids and people recovering from stomach troubles. But the same lightness and simplicity that made it a favorite as a “recovery food” now sets it apart as something unique among Irish traditional sweets.

The carrageen that contributes to its unusual flavor is a traditional ingredient with a centuries-long history of use in Ireland slovenska-lekaren.com. For more info about carrageenan, read this post elsewhere on our site.

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Steps

1 Done	Preparing the carrageen moss Soak the carragheen in warm water for 10-15 minutes.
2 Done	Cooking Discard the water and place the moss, milk, lemon rind and vanilla in a saucepan. Bring to the boil and simmer for 20-25 minutes over the lowest possible heat. As the mixture simmers gently, it will slowly and visibly begin to thicken.
3 Done	Adding egg yolks to the cooked mixture Meanwhile separate the eggs and, in a heatproof bowl, beat the yolks and sugar together until thick and pale in color. Strain the milk and carrageen into another heatproof bowl. Add a tablespoon of the hot mixture to the whisked egg yolks and whisk again. The egg yolks will start to thicken. Add another tablespoon of the hot mixture to the egg and whisk again. Repeat this procedure until about a third of the hot carrageen mixture has been added to the eggs. Then slowly add the remaining hot mixture and whisk until smooth. Set aside to cool and settle. Every fifteen or twenty minutes, stir the mixture, which will continue thickening.
4 Done	Finishing the blancmange Whisk the egg whites until stiff and fold gently into the carrageen mixture. Place in the refrigerator to set. Allow to chill for at least 24 hours, especially if attempting to produce this dessert in a mold. If you wish to use a mold to set this recipe, wet it first so that the blancmange will be easily released.
5 Done	Serving Serve chilled, with honey and a little whiskey beaten together with cream: or serve with a blackberry compote or stewed gooseberries.