Carrageen Moss Pudding with Berry Compote
Makes 6 servings
For Pudding
– 1/2 ounce dried sea moss (available in Irish and Caribbean markets)
– 1/2 cup warm water
– 1/2 cup heavy cream
– 2 cups whole milk
– 1/2 cup sugar
– 1/2 Tahitian vanilla pod
– Whipped cream for garnish (optional)
For Compote
– 1 teaspoon cornstarch
– 1/3 cup white grape juice
– 1 pint blackberries
– 1/4 cup sugar
– 1/2 teaspoon lemon zest
– 1/8 teaspoon nutmeg


