Carrageen Lemon Pots
This pudding is only faintly sweet—perfect when you want to close a meal with something not overly cloying.
Yield: serves 6
- 1⁄4 oz. (about 1⁄2 cup) dried carrageen moss
- 3 cups milk
- 3⁄4 cup heavy cream
- 1 vanilla bean
- Wide strips of zest from 1 lemon
- 2 eggs, separated
- 1 tbsp. superfine sugar
- Put carrageen into a medium bowl, cover with lukewarm water, and let soak for 15 minutes. Drain well through a fine sieve.
- Put carrageen, milk, cream, vanilla bean, and lemon zest into a small pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes. Strain milk mixture through a fine sieve set over a medium bowl. Push all of the natural gelatin from the carrageen through the sieve with the back of a spoon, discarding any solids that are left. Put the egg yolks and sugar into a medium bowl and whisk until pale and frothy, 1–2 minutes. Slowly pour the milk mixture into the yolk mixture, whisking rapidly to combine. Set aside.
- In another medium bowl, whisk the egg whites with a clean whisk until stiff peaks form. Fold the egg whites into the egg yolk–milk mixture, stirring gently to break up any lumps.
- Divide pudding among six small 3⁄4-cup glasses, cover with plastic wrap, and refrigerate until set and chilled throughout, about 3 hours. Serve cold.