Carrageen Moss Pudding

Ingredients

• 1/4 cup (10g) dried carrageen moss 1/4 cup (10g) dried carrageen moss
• 4 cups (950ml) whole milk 4 cups (950ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Whipped cream, for garnish (optional) Whipped cream, for garnish (optional)
• Ground cinnamon, for garnish (optional) Ground cinnamon, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 38g, 30g
• Protein: 9g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the dried carrageen moss under cold water to remove any impurities.
2. 2.
   In a large saucepan, combine the carrageen moss and milk. Let it soak for 15 minutes.
3. 3.
   Place the saucepan over medium heat and slowly bring the mixture to a simmer. Stir occasionally to prevent the milk from scorching.
4. 4.
   Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
5. 5.
   Remove the saucepan from heat and strain the mixture through a fine-mesh sieve to remove the carrageen moss.
6. 6.
   Return the strained mixture to the saucepan and add the sugar and vanilla extract. Stir until the sugar is completely dissolved.
7. 7.
   Place the saucepan back on low heat and cook for an additional 5 minutes, stirring constantly.
8. 8.
   Remove from heat and let the pudding cool for a few minutes.
9. 9.
   Pour the pudding into individual serving dishes or a large serving bowl.
10. 10.
    Refrigerate for at least 2 hours, or until set.
11. 11.
    Serve chilled, garnished with whipped cream or a sprinkle of cinnamon, if desired.

Treat your ingredients with care...

• Carrageen moss — Make sure to rinse the dried carrageen moss thoroughly before using to remove any debris or impurities.

Tips & Tricks

• For a richer flavor, you can substitute half of the milk with heavy cream.
• If you prefer a sweeter pudding, you can increase the amount of sugar to your taste.
• To add a twist, you can infuse the milk with a cinnamon stick or a few cardamom pods while simmering.
• For a festive touch, garnish the pudding with a sprinkle of grated dark chocolate or toasted almonds.
• Leftover pudding can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Carrageen Moss Pudding chilled in individual dessert bowls or glasses. Top each serving with a dollop of whipped cream and a sprinkle of ground cinnamon for an extra touch of indulgence.

Presentation advice

To enhance the presentation, you can serve the Carrageen Moss Pudding in elegant glass dessert bowls or vintage teacups. Consider adding a fresh mint leaf or a dusting of cocoa powder on top for a visually appealing finish.