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Carrageen Pudding with Peach Melba

Carrageen Pudding with Peach Melba

Yields 4 Servings
occasions
Dessert
dairy ingredients
Milk
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Carrageen Pudding with Peach Melba

INGREDIENTS

Carrageen pudding:

Peach melba:

DIRECTIONS

Carrageen pudding:

1
Soak the carrageen in water for 10 minutes, then squeeze it in your fist to remove the water and add it to the milk with the vanilla pod. Bring very slowly to the boil, and keep on a low simmer for 20 minutes. Strain the milk, pressing the jelly that collects around the fronds, as well as any escaping vanilla seeds.
2
Slice the vanilla pod down the centre and remove the seeds along with the liquid. Add this to the strained milk.
3
Separate the egg and beat the yolk with the sugar. Slowly add the milk to the beaten yolk. Pour into a bowl. Now, beat the egg white until stiff and fluffy. Add this to the milk too. Leave the pudding in the fridge until set.

Peach melba:

4
Cut the peaches in half, lengthways and twist slightly giving you two halves. No need to remove the stone yet. Dissolve the sugar in the water in a pan, and bring to the boil. Add the vanilla essence. Place the peach halves in the water, turn the heat down and simmer for about 5 minutes, turning the peaches over about half way.
5
Purée the raspberries with 1 tablespoon of the cooking water from the peaches. Add the juice of half a lemon, and sieve to remove raspberry pips.
6
Remove the peaches from the sauce, stone and skin. Serve with the raspberry purée and carrageen pudding.

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Carrageen pudding:

Peach melba:

To make the pudding:

1
Soak the carrageen in water for 10 minutes, then squeeze it in your fist to remove the water and add it to the milk with the vanilla pod. Bring very slowly to the boil, and keep on a low simmer for 20 minutes. Strain the milk, pressing the jelly that collects around the fronds, as well as any escaping vanilla seeds.
2
Slice the vanilla pod down the centre and remove the seeds along with the liquid. Add this to the strained milk.
3
Separate the egg and beat the yolk with the sugar. Slowly add the milk to the beaten yolk. Pour into a bowl. Now, beat the egg white until stiff and fluffy. Add this to the milk too. Leave the pudding in the fridge until set.

To make the peach melba:

1
Cut the peaches in half, lengthways and twist slightly giving you two halves. No need to remove the stone yet. Dissolve the sugar in the water in a pan, and bring to the boil. Add the vanilla essence. Place the peach halves in the water, turn the heat down and simmer for about 5 minutes, turning the peaches over about half way.
2
Purée the raspberries with 1 tablespoon of the cooking water from the peaches. Add the juice of half a lemon, and sieve to remove raspberry pips.
3
Remove the peaches from the sauce, stone and skin. Serve with the raspberry purée and carrageen pudding.
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