Savory Carrageenan Custard

A savory milk custard set with iota carrageenan, infused with toasted spices, poblano pepper and garlic, garnished with raspberries.

⏱️ Prep: 15 min🍳 Cook: 15 min

Nutrition

per per 300 g portion

Calories

Protein

Carbs

Fat

1 tsp	5 ml	Whole coriander
1 tsp	5 ml	Whole peppercorns
1/2 tsp	2.5 ml	Whole cumin
1/2 tsp	2.5 ml	Whole cloves
500 g		Milk
1-2 pcs		Poblano peppers, roughly diced
4 pcs		Garlic cloves, roughly diced
to taste		Salt and pepper
5 g		Iota carrageenan (1%)
—		Raspberries, for garnish

Toast the coriander, peppercorns, cumin and cloves in a dry frying pan over medium heat for a few minutes, until fragrant.
Pour the milk into a pot and add the toasted spices, poblano peppers and garlic. Heat over medium-high heat, stirring occasionally to prevent scorching, and bring to a boil.
Once boiling, blend with an immersion blender until slightly pureed. Remove from the heat and let steep for 20–30 minutes. Season with salt and pepper to taste.
Strain the milk for the finest texture. Return it to the pot, add the iota carrageenan, and blend well with an immersion blender. Bring back to a boil and blend for 30–60 seconds.
Remove from the heat and pour into moulds.
Let cool at room temperature or in an ice bath, then refrigerate to finish setting.
Once fully set, decorate with raspberries. The custard will keep for several days covered in the refrigerator.