Carrageen set West Cork cream pudding recipe
One of the culinary highlights of the Queen’s historic trip to Ireland was a 3 course state dinner served at Dublin Castle, and prepared by Ross Lewis, Chef Patron of Michelin star restaurant Chapter One in Dublin. Ross says "This was our interpretation of strawberries and the best of Irish cream cut with the tartness of the very light yoghurt mousse and textures from the soda bread biscuits and the meringue flavoured with Irish Apple Balsamic vinegar."
Ingredients
- 350 g Milk
- 50 g Sugar
- 1 Vanilla pods - scraped
- 3 g Carrageen
- 7 g Soaked gelatine
- 150 g Double cream
- 12.3 oz Milk
- 1.8 oz Sugar
- 1 Vanilla pods - scraped
- 0.1 oz Carrageen
- 0.2 oz Soaked gelatine
- 5.3 oz Double cream
- 12.3 oz Milk
- 1.8 oz Sugar
- 1 Vanilla pods - scraped
- 0.1 oz Carrageen
- 0.2 oz Soaked gelatine
- 5.3 oz Double cream
- 1.5 kg Strawberries - washed and hulled
- 200 g Sugar
- 1 Vanilla pods
- 0.5 Juice of Lime
- 3.3 lbs Strawberries - washed and hulled
- 7.1 oz Sugar
- 1 Vanilla pods
- 0.5 Juice of Lime
- 3.3 lbs Strawberries - washed and hulled
- 7.1 oz Sugar
- 1 Vanilla pods
- 0.5 Juice of Lime
- 200 g Consommé
- 60 g Sugar
- 5 g Gelatine
- 7.1 oz Consommé
- 2.1 oz Sugar
- 0.2 oz Gelatine
- 7.1 oz Consommé
- 2.1 oz Sugar
- 0.2 oz Gelatine
- 150 g Muscovado dark sugar
- 50 g Flour
- 80 g Egg whites
- 50 g Melted butter
- 20 g Dried fine soda bread crumbs
- 100 g Egg whites
- 200 g Sugar
- 60 g Water
- 20 g Apple balsamic vinegar
- 5.3 oz Muscovado dark sugar
- 1.8 oz Flour
- 2.8 oz Egg whites
- 1.8 oz Melted butter
- 0.7 oz Dried fine soda bread crumbs
- 3.5 oz Egg whites
- 7.1 oz Sugar
- 2.1 oz Water
- 0.7 oz Apple balsamic vinegar
- 5.3 oz Muscovado dark sugar
- 1.8 oz Flour
- 2.8 oz Egg whites
- 1.8 oz Melted butter
- 0.7 oz Dried fine soda bread crumbs
- 3.5 oz Egg whites
- 7.1 oz Sugar
- 2.1 oz Water
- 0.7 oz Apple balsamic vinegar
- 690 g Yoghurt
- 130 g Sugar
- 2 Vanilla pods
- 170 g Cream
- 2 g Gelatine
- 24.3 oz Yoghurt
- 4.6 oz Sugar
- 2 Vanilla pods
- 6 oz Cream
- 0.1 oz Gelatine
- 24.3 oz Yoghurt
- 4.6 oz Sugar
- 2 Vanilla pods
- 6 oz Cream
- 0.1 oz Gelatine
Details
- Cuisine: Irish
- Recipe Type: Dessert
- Difficulty: Hard
- Preparation Time: 30 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Set Cream: Mix sugar and carrageen. Whisk into cold milk with vanilla and bring to the boil. Take off heat and add the soaked gelatine then strain, stir in the double cream. Pour into rings and set for approximately 1 hour.
- Strawberry consommé: Cook over a bain marie for 2 ½ hours and strain. Reduce by ¼ for a really rich colour.
- Strawberry jelly: Bring consommé and sugar to the boil and add in the gelatine. Cool to 35*C and pour 30g of jelly on top of set cream.
- Soda Bread and brown sugar tuile: Whisk sugar and butter together, whisk in the whites and then the flour. Pass through the sieve and chill for 2 hours before use. Spread on non-stick silpat and sprinkle with soda bread crumb and demerera sugar. Cook at 170*C for 8 minutes.
- Meringue: Bring the water, balsamic vinegar and sugar to 121*C while slowly whisking egg whites. Add syrup in while whisking slowly until cold. Pipe onto trays to the size of a 1 euro coin. Cook at 70*C for 9-10 hours.
- Strawberry cream: Blend 100g of double cream with 400g of strawberry consommé.
- Dry Strawberry: Slice large slices of strawberry, leaving the green on, and put on a tray lined with greaseproof. Sprinkle with icing sugar and dry in an oven at 70*C for a couple of hours leaving the fan off.
- Yoghurt foam: Bring cream, sugar and vanilla to the boil. Add the gelatine and strain over yoghurt and whisk. Then half fill a litre isi whipper with the mix using 2 gases and chill for 2 hours.
- Presentation: Place the set cream in the centre of the plate, place 3 halves of brown bread tuiles in an abstract fashion, 3 slices of fresh strawberry, 2 pieces of dry strawberry and 1 apple meringue. Add the cream around the plate. Finish with a dome of yoghurt mousse.
Also worth your attention:
More recipes from Ross Lewis
Restaurant - Chapter One in Dublin
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