Rose Water-infused Carrageen Moss with Rhubarb Compote
Makes: 6 servings
  • 1 cup dry Irish (carrageen) moss
  • 3 cups milk
  • 1 teaspoon rose water
  • 1 vanilla bean
  • 4 tablespoons sugar
  • 2 large eggs, separated
  • For the rhubarb compote
  • ⅓ cup sugar
  • 91/2 ounces rhubarb, chopped
  1. In a bowl, soak the moss in lukewarm water for 15 minutes. Drain and place the moss in a saucepan with the milk, rose water, vanilla bean, and 1 tablespoon of the sugar. Bring to a boil, then reduce the heat and simmer until the mixture thickens to the consistency of yogurt, about 30 minutes.
  2. Pour through a strainer into a bowl, pushing the natural gelatin from the moss through the strainer.
  3. Place the egg yolks in a separate bowl and beat in the remaining 3 tablespoons sugar. Beat in the strained milk mixture.
  4. In another bowl, beat the egg whites until they form stiff peaks, then fold them into the mixture with a metal spoon. Use a figure-of-eight motion to get rid of any blobs of egg white.
  5. Fill six small pots with the mixture, cover with plastic wrap, and refrigerate until set, about 1 hour.
  6. Make the rhubarb compote: In a saucepan, heat the sugar with 1 tablespoon water and then add the rhubarb. Let simmer gently for 3 to 4 minutes.
  7. Serve the rose water pots with the rhubarb compote on top.
Recipe by Bakepedia at