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
Ingredients:
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:
Step 1:
Place a small frying pan over medium heat. Add the coriander, peppercorns, cumin, and cloves and toast until fragrant, just a few minutes.
Step 2:
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.
Step 3:
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.
Step 4:
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.
Step 5:
Remove from the heat and pour into molds.
Step 6:
Let cool at room temperature, or in an ice bath, then place in the refrigerator to finish setting.
Step 7:
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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Ayesha
“As a trained nutritionist and dietitian, I design diets and meals as well as nutritious and healthful recipes that you can find here.
