Carrageen set West Cork cream pudding recipe

Ross Lewis
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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

Set Cream

350 g Milk
50 g Sugar
1 Vanilla pods - scraped
3 g Carrageen
7 g Soaked gelatine
150 g Double cream

Strawberry consommé

1.5 kg Strawberries - washed and hulled
200 g Sugar
1 Vanilla pods
0.5 Juice of Lime

Strawberry jelly

200 g Consommé
60 g Sugar
5 g Gelatine

Soda Bread and brown sugar tuile

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

Yoghurt foam

690 g Yoghurt
130 g Sugar
2 Vanilla pods
170 g Cream
2 g 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.