Ice cream and chilled desserts
Carrageen pudding is a milk dessert made with red seaweed gathered from rocks and dried on Ireland’s west coast. As the seaweed simmers in milk, it releases a natural thickener; once strained and chilled, the milk sets into a soft custard. No starch or animal gelatin is needed. Because the seaweed’s setting strength varies from batch to batch, test the texture on a chilled plate.
Lift the soaked seaweed out of the water and separate it with your fingers. Pick out any sand, shell fragments, and yellowed tips. The seaweed should be swollen, soft, and springy, like cartilage.
Put the seaweed, milk, and vanilla in a saucepan. Cook over low heat just below a simmer for 20 minutes, stirring occasionally. Drop one 5 ml measure of milk onto a cold plate: if it sets to a jelly-like consistency within 2 minutes, it is ready. If it still runs, cook for 5 minutes longer.
Strain the milk through a fine-mesh sieve into a bowl, pressing the seaweed against the sieve with the back of a spoon. The thick gel released by the seaweed should mix into the milk. Discard the seaweed left in the sieve.
Whisk the egg yolk with the sugar in a bowl. Whisk in two ladlefuls of hot milk to temper it, then stir the mixture into the remaining milk. Return it to the saucepan and heat for 1 minute, stirring constantly, without letting it boil.
Divide the pudding among 6 bowls. Cover and refrigerate.
Top the chilled pudding with fresh raspberries and serve cold. It should be soft and gently quiver when pressed with a spoon.
Soak the seaweed in lukewarm water for 10 minutes before cooking; dry seaweed will not release its thickener evenly into the milk. Chill the pudding in the refrigerator for at least 3 hours, until the center no longer jiggles, before serving.
Carrageeni önce soğuk suda kabarttım, kum ve kabuk parçaları dibe çöktü. Doğrudan süte atsam hepsi pudingin içinde kalacaktı. Kabaran yosunu da elle yoklayıp sert parçaları ayıkladım, onlar sütte açılmıyor.
Yumurta sarısıyla bağlarken ateşi kapattım, yosun zaten kıvam veriyor, sarı fazla pişerse tanecik yapıyor. Kaplara bölerken de sıcakken doldurmak gerekiyor, ılıyınca yosunun kıvamı kaba yerleşmeden tutuyor ve yüzeyi pürüzlü kalıyor.
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