Elderflower carragheen pudding with meringues and rose petals
It was a great challenge to think up the best coastal dessert to illustrate Staithes in late May.
Prep: 30 mins
Cook: 45 mins
Elderflower, Rose Petal, Seaweed, Carragheen
Ingredients
80g caster sugar
8g dried carragheen
400ml milk
600ml double cream
2 large heads of elderflower
2 large egg whites
a pinch of salt
2/3 cup of sugar sifted
1 tsp finely grated lemon zest
3/4 tsp vanilla extract
rose petals and caster sugar for crystallising
Method
Carragheen pudding: Soak 8g dried carragheen 20 mins. Heat 400ml milk, 600ml cream, 80g caster sugar. Add soaked carragheen, simmer 20 mins. Add 2 elderflower heads, infuse 2 mins. Pour through sieve into glasses, refrigerate. Lemon meringues: Whisk 2 egg whites and a pinch of salt to soft peaks. Slowly add 2/3 cup sifted sugar until stiff. Fold in 1 tsp lemon zest and 3/4 tsp vanilla. Pipe onto parchment and bake at 130C for 40-45 mins. Crystalised rose petals: paint with egg white and water mix, dip in caster sugar, dry in warm airy place.