| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
A, Year, At, Ballymaloe |
6 |
servings |
INGREDIENTS
| 8 |
g |
Cleaned; well dried |
|
|
; carrageen moss |
| 850 |
ml |
Milk |
| 1/2 |
ts |
Pure vanilla essence or |
|
|
A vanilla pod |
| 1 |
|
Egg; preferably |
|
|
; free-range |
| 1 |
tb |
Caster sugar |
|
|
Blueberries or; better still, wild |
|
|
; bilberries |
|
|
Caster sugar |
|
|
Softly whipped cream |
|
|
Soft brown sugar |
INSTRUCTIONS
Soak the carrageen in tepid water for 10 minutes. Strain off the
water and put the carrageen into a saucepan with the milk and vanilla
pod, if used. Bring to the boil and simmer very gently with the lid
on for 20 minutes. At that point, and not before, separate the egg,
put the yolk into a bowl, add the sugar and vanilla essence and whisk
together for a few seconds. Pour the milk and carrageen moss through
a strainer on to the egg yolk mixture, whisking all the time. The
carrageen will now be swollen and exuding jelly. Rub all this jelly
through the strainer and beat it into the flavoured milk. Test for a
set in a saucer as one would gelatine. If it is a little soft, add
back a little milk and push more carrageen through the sieve.
Whisk the egg white stiffly and fold it in gently with a whisk. It
will rise to make a fluffy top. Leave to cool, then chill until set.
Just before serving, crush the blueberries slightly with a potato
masher, sprinkle generously with caster sugar and mix well. Serve the
carrageen with the berries and cream and sprinkle of soft brown sugar
for a divine combination of flavours.
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