Ingredients

• 2 large chopped pears
• 1/2 inch ginger root - grated
• 20g Carrageen Moss
• 800 mls milk
• Zest of a lemon
• 1 vanilla pod OR 1 tsp vanilla extract
• 1 tablespoon honey

Instructions

1. Soak the carrageen moss in some cold water for about 15 minutes.
2. While its soaking, place the chopped pears and ginger in a saucepan and add a pinch of salt and a little water. Cook on a medium heat for about 10 minutes. If the pears are ripe, they will break up into almost a stew. If they are a little unripe, they will hold their shape. If you want them more pureed, blitz them in a food processor or hand held blender. At this point, I divide the pear mixture into 6 ramekins.
3. Place the milk, vanilla and lemon zest into a saucepan. Once the 15 minute soak is over, drain off the carrageen moss , rinse and place in the saucepan with the milk etc. Bring to boil and then reduce down to a simmer and cook for about 30 minutes. Do stir every few minutes or else the milk will stick to the pan. The mixture will get thicker and thicker.
4. Once the 30 mins are up, sieve the mixture into a bowl. You will be left with the remains of the seaweed (and the vanilla pod if using) in the sieve. At this point, add honey to the mixture and stir well.
5. Pour out into the 6 ramekins and set aside to cool and set.
6. Enjoy 🙂