This Blanc-Mange recipe is a vegetarian friendly, traditional recipe with a modern twist. Irish Moss is a red seaweed which can be used instead of gelatine to set the dessert.
Prep time 40 minutes, cooking time 40 minutes
- 12 grams dried Irish Moss seaweed
- 2 cups full fat milk (any milk of your choice)
- rind of 1 lemon
- 3 drops vanilla essence
- 1 large egg
- 3 tbsp caster sugar
- Rinse the Irish Moss thoroughly several times and soak in warm water for 10 to 15 minutes. Discard the water, rinse thoroughly again, and place the Irish Moss, milk, lemon rind and vanilla in a saucepan. Bring to the boil and simmer gently over the lowest possible heat for 20 to 25 minutes. As the mixture simmers it will slowly and visibly begin to thicken.
- Meanwhile separate the egg and, in a bowl, beat the yolk and sugar together until pale in colour. Pour the milk and Irish Moss through a sieve onto the sugar and egg mixture; continue heating to ensure that both mixtures are evenly mixed and cooked together. Set aside to cool and settle.
- Beat the egg white until stiff and gradually fold into the mixture. Place in the refrigerator to set.
- If you wish to use a mould to set this recipe, wet it first so that the pudding will be easily released.
Serve your Irish Moss Blanc-Mange chilled with honey and a little whisky beaten together with cream: or serve with a blackberry compote or stewed gooseberries.