Carrageen Moss with Blackberries & Spiced Brown Bread Tuille by Kate Lawlor

Kate Lawlor Theatre of Food at the Electric Picnic 2016

This dish has been created by Kate Lawlor for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.

 Serves 4 | 20 mins prep

Ingredients

  • 10g Carrageen
  • 200ml Full Fat Milk
  • 400ml Cream
  • 70g Caster Sugar
  • 1 Star Anise
  • 1 Cinnamon Stick
Tuile:
  • 1 Egg White
  • 30g Flour
  • 30g Olive Oil
  • 1tsp Fine Brown Bread Crumb
  • Nutmeg
Blackberry Compote:
  • 300g Black Berries (use 3/4 1/4 for garnish)
  • Juice of 1 Lemon
  • 60g Castor Sugar
  • 1/2 Tap Vanilla Extract

Method

Pudding:
Place all ingredients in pot bring to the boil and reduce to a simmer for 8-10 minutes 

Pass through a sive stir and place in serving glasses

Tuile:
Whisk egg whites then add olive oil then flour and crumb and nutmeg

Spread thin on a slip mat bake at 180c for 5-6 min

Compote:
Place all ingredients in a heat proof bowl and cover with cling film and cook au Bain Marie until sugar has melted mix well

Two options blend the fruit mix and pass/Or smash and have a rough compote

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