MAKES 6 SERVINGS
FOR THE 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
FOR THE 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
Whipped cream for garnish (optional)
1. Soak the carrageen moss in the warm water until it is softened and swollen, about 10 minutes. Strain and set aside.
2. Combine the heavy cream, whole milk and sugar in a medium saucepan and stir well. Add the Carrageen moss.
3. Using a sharp paring knife, split the vanilla bean down the center and scrape the seeds into the milk mixture. Add the pod to the mixture as well.
4. Bring the vanilla mixture to a boil on high heat, stirring constantly so that it does not scorch. Reduce the heat to a simmer, stirring often, for 20 minutes.
5. Remove the pan from the heat and pour the mixture through a fine mesh sieve into a large heat-proof bowl. Using a rubber spatula, push the jelly that will be oozing from the sea moss through the sieve as well. Discard the solids from the sieve.
6. Using a whisk or egg beater, whisk the milk mixture well so that all the carrageen jelly is well combined, and allow to cool until it is just warm. Cover the mixture with plastic wrap and refrigerate for at least 8 hours or, preferably, overnight.
7. Start the compote by mixing the cornstarch with 2 tablespoons of grape juice and whisk well. Set aside.
8. Combine the remaining grape juice, blackberries, sugar, lemon zest and nutmeg in a small saucepan and cook on medium low heat, covered. When the mixture starts to simmer, add the cornstarch and raise the heat to medium-high. Bring the mixture to a boil and cook, stirring gently, for 1 minute. The blackberries should be only slightly softened and mostly whole.
9. Pour the blackberry mixture into a heat-proof bowl and allow to cool completely. Cover with plastic wrap and chill.
10. Once the pudding is chilled and firm it will be the consistency of loose jelly. Spoon into six dessert bowls and top with 1 tablespoon of blackberry compote. Garnish with whipped cream if desired.
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