Carrageenan is a vegan gelling ingredient known for its gelling, thickening, and stabilizing properties. This special recipe takes advantage of these characteristics with a savory and flavorful custard.
Total Time: 45 Min
Yield: Serves 4
1 teaspoon whole coriander
1 teaspoon whole peppercorns
1/2 teaspoon whole cumin
1/2 teaspoon whole cloves
500 grams milk, about 2 cups
1-2 poblano peppers, roughly diced
4 garlic cloves, roughly diced
Salt and pepper 5 grams iota carrageenan, 1%
Raspberries for garnish
How to Make It:
Place a small frying pan over medium heat. Add the coriander, peppercorns, cumin, and cloves and toast until fragrant, just a few minutes.
Pour the milk into a pot and add the spices, peppers, and garlic. Heat over medium-high heat, stirring occasionally to prevent scorching, and bring to a boil.
Once it boils, blend with an immersion blender until slightly pureed. Remove from the heat and let steep for 20 to 30 minutes. Salt and pepper to taste.
Strain the milk, for the finest texture. Return the milk to the pot and add the iota carrageenan and blend well with an immersion blender. Bring to a boil and blend for 30 to 60 seconds.
Remove from the heat and pour into molds.
Let cool at room temperature, or in an ice bath, then place in the refrigerator to finish setting.
Once fully set the gel can be decorated with raspberries. The gel should last for several days covered in the refrigerator.
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