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Honey and Lemon Carragheen Pudding
Honey and Lemon Carragheen Pudding is a traditional Irish recipe for a classic mousse-like dessert of whipped cream and beaten egg whites flavoured with honey and lemon that's set with Irish moss (carragheen) seaweed. The full recipe is presented here and I hope you enjoy this classic Irish version of: Honey and Lemon Carragheen Pudding.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Additional Time:
(+3 hours chilling)
Serves:
4
Rating: 
Tags : Wild FoodDessert RecipesMilk RecipesIrish Recipes
This is a classic mousse-like dessert of whipped cream and beaten egg white flavoured with lemon and honey that's set with the natural
agar extracted from carragheen seaweed (also known as Irish moss or carrageen).
Ingredients:
60g dried
carragheen
2 tbsp honey
juice of 1 lemon
freshly-grated
zest of 1 lemon
1 egg white, beaten until stiff
150ml whipping cream, beaten until stiff
Method:
Add the carragheen to a bowl, cover with hot water and set aside to re-constitute for 15 minutes. Drain (discard the soaking liquid) then place in a pan with 600ml water, the honey and the lemon juice and zest. Bring the mixture to a boil, reduce to a simmer and cook gently for about 30 minutes.
Strain into a bowl (discard the solids) then set aside to cool slightly. Fold the whipped egg into the whipping cream then gently fold this mixture into the cooled carragheen liquid. Pour the resultant mixture into a greased mould and transfer to the refrigerator. Chill for at least 3 hours, or until completely set. To serve, turn out onto a plate.
