Strawberry and carrigeen mousse with mead

Ingredients

• 250 ml skimmed milk
• 14 g carrigeen moss
• 2 egg yolks
• 80 ml honey
• 250 g strawberry puree sieved
• 200 ml cream whipped
• 250 g strawberries
• 100 ml bunratty mead
• mint

 

Method

1. Warm the milk in a heavy baced pan.
2. Soak moss in cold water to soften, drain well.
3. Add the carrageen moss bring to the boil and simmer for 5 mins.
4. Whisk the sugar and yolks and strain the milk mixture over the yolks and sugar.
5. Stir continuously, return to the heat, do not boil, until slightly viscous.
6. Remove from the heat. Cool.
7. Whisk the cream add the strawberry puree and then the milk and yolk mixture.
8. Pour into serving glasses and place in the fridge until set.
9. Warm the mead and a little sugar.
10. Prepare the strawberries, add to the mead and finish with a little chopped mint.
11. Place on top of the mousse and serve.