Not only are seaweeds harvested for food, but they are also used for their “gums,” including carrageenan, which are commonly used as thickeners and settling agents in many foods. Carageenens are a type of phycocolloid, and their production nets approximately 600 million dollars annually in industrial applications based on seaweeds. The phycocolloids are extracted from the cell walls of dried red algae by placing it in hot water and once cooled, the gel hardens and can be used for different commercial usage. Some products that use carrageenan are things like toothpaste, jams, peanut butter, ice cream, and puddings. For our blancmange pudding, kappa carrageenan is extracted from Chondrus crispus, which is also known as Irish moss.
Recipe for C. crispus pudding:
4 cups of whole milk
1 cup of cleaned Chondrus crispus
Pinch of salt
sugar
1 tsp. vanilla
Cognac (optional)
1. Using a double boiler, steam 4 cups of milk then add 1 cup of crispus. Do not boil.
2. Drain the C. crispus from the milk.
3. Add the rest of the ingredients. Let the pudding thicken.
4. Eat it?
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