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Carragheen Blancmange

Carragheen Blancmange is a traditional Irish recipe for a classic dessert of milk, lemon zest and honey set with the natural agar from the wild caragheen (carrageen) seaweed. The full recipe is presented here and I hope you enjoy this classic Irish version of: Carragheen Blancmange.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+30 minutes soaking)

Serves:

6

Rating: 4.5 star rating

Tags : Wild FoodDessert RecipesMilk RecipesIrish Recipes


Ingredients:

15g dried carragheen
1l milk
thinly pared zest of 1/2 lemon
honey, to taste

Method:

Wash the carragheen thoroughly then place in a bowl of cold water and set aside to soak for 30 minutes. Drain the seaweed then place in a pan along with the milk and lemon zest. Bring the mixture slowly to a boil then reduce to a simmer and cook gently for about 30 minutes, or until the carragheen has almost dissolved.

Strain the mixture and sweeten to taste with honey then pour into a moistened jelly mould. Allow to cool then transfer to the refrigerator and chill for at least 3 hours to set. To serve, turn the blancmange out of the mould (easiest if you heat it gently under a hot tap) and serve accompanied by cream.