This is a lovely winter dessert with lovely warming pear and ginger as a base. Carrageen moss is great for any throat infections or sore throats.
- 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
- Soak the carrageen moss in some cold water for about 15 minutes.
- 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.
- 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.
- 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.
- Pour out into the 6 ramekins and set aside to cool and set.
- Enjoy 🙂
Carrageen is also known as Irish Moss and, like other seaweeds, contains a wide variety of nutrients and antioxidants. There is some controversy regarding Carrageenan, which is extracted and processed from Irish Moss and used widely in the food industry as a thickener and stabiliser. For more read here.