Ingredients
-
1 cup / 0.5 ounce Carrageen moss1.5 cups / 1 ounce if making a molded pudding
-
0.5 cup Warm water
-
3 cupsOr the soy, oat, almond or rice milk of your choice
-
1 Zest and juice of large orange
-
1 Zest and juice of lemon
-
3 tablespoons Granulated sugarOr 2 tablespoons golden syrup
Directions
Carrageen lends a delicate flavor or scent of the sea to this fresh, light citrus pudding. Its “set” tends to be more fragile and delicate than that of commercial gelatines, that being one reason that cooks who know about it seek it outimpotenzastop.it.
If you’re planning to make this as a molded dessert, please note: carrageen molds work best if allowed to have 24 hours to set before unmolding. Also, make sure you use half again as much carrageen, as described below — or when you turn the mold out, the pudding will just sag into a sad little puddle and disappoint everybody.
Steps
|
1
Done
|
SoakingIn a small bowl or Pyrex cup, add warm water to the carrageen. Allow it to soak for 15 minutes. |
|
2
Done
|
Meanwhile, put the milk into a saucepan and bring it carefully to a simmer. Put aside a teaspoon of the orange zest to use as a garnish: then add the carrageen to the milk, along with the rest of the orange and lemon zests, stirring frequently. As the milk and carrageen mixture starts to thicken (which it will do pretty quickly), add the lemon and orange juice. |
|
3
Done
|
Keep stirring frequently for about the next twenty to twenty-five minutes. Be most careful never to allow the milk to boil, as doing so will destroy the carrageen's jelling properties. At the end of 20-25 minutes, strain the milk mixture into a jug, discarding the used carrageen and cooked zest, and pour the pudding mixture into dessert bowls. Allow them to set at least overnight before serving. Garnish with the remaining orange zest. |
|
4
Done
|
Making a molded version of the puddingIf you're using a gelatine mold, oil the mold lightly and pour in the pudding mixture. Allow to set for at least 24 hours. |
