Channel: Emeril Lagasse

Category: Howto & Style

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Description: Get into the Irish spirit with a tasty traditional dessert made even more perfect thanks to both Irish whiskey and a touch of Bailey’s Irish cream liqueur. CARRAGEEN PUDDING SERVES 8 2 cups whole milk 2 1/2 cups heavy cream 2 cardamom pods 1 star anise 1 cinnamon stick 1 vanilla bean, split and scraped 2 tablespoons dried carrageen or 1 ½ tablespoons unflavored gelatin ½ cup granulated sugar 2 tablespoons Irish whiskey 1 tablespoon Irish Cream Liqueur, such as Bailey’s 2 teaspoons unsweetened cocoa powder Chocolate shavings, for garnish (optional) Fresh mint sprigs, for garnish (optional) In a small saucepan, combine milk, 2 cups heavy cream, vanilla, cardamom, star anise, and cinnamon and bring just to a boil. Remove from heat and let steep for 30 minutes. Strain mixture through a sieve into a clean saucepan. Whisk in carrageen, sugar, and whiskey and bring to a boil. Reduce heat and simmer until thickened, stirring occasionally, about 5 minutes. If you are using gelatin, add the sugar and whiskey and bring to a boil. Remove from heat and add ¼ cup of the milk mixture to small bowl and add the gelatin. Let stand for 5 minutes. Whisk softened gelatin mixture back into saucepan and stir well to combine. There is no need to strain again before proceeding. Remove saucepan from heat and strain. Divide mixture evenly between eight 4-ounce ramekins. Transfer to a refrigerator until well chilled. In a medium bowl, whisk remaining 1/2 cup heavy cream with liqueur until soft peaks begin to form. Add cocoa powder and continue whisking until stiff peaks form. Pudding may be served in the ramekin or on a plate. To remove from ramekin, use a sharp knife to loosen pudding from sides of the ramekin. Place a small plate over ramekin and invert, shaking to release. If it hasn’t released, submerge bottom of ramekin in warm water for 10 to 15 seconds and repeat inverting process. Serve pudding with a dollop of whipped cream, chocolate shavings, and a sprig of mint, if desired. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: instagram.com/emeril/?hl=en Facebook: facebook.com/Emeril Amazon: amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590