This recipe produces a velvety smooth custard dessert without lactose and is completely vegetarian. This delicious recipe is essentially a low-fat dessert that is low in cholesterol and fits into a lacto-vegetarian diet. The recipe uses two types of carrageenan to produce a custard-like texture with a velvety mouth-feel.
This recipe produces a velvety smooth custard dessert without lactose and is completely vegetarian. This delicious recipe is essentially a low-fat dessert that is low in cholesterol and fits into a lacto-vegetarian diet. The recipe uses two types of carrageenan to produce a custard-like texture with a velvety mouth-feel.
STEP 1: Dissolve the iota and kappa carrageenan in a few tablespoons of water with sugar and mix to form a solution.
STEP 2: Add the solution to the milk, whiskey, and food coloring.
STEP 3: Blend together using a food processor to disperse the carrageenan solution completely.
STEP 4: Add the vanilla to the mixture, then bring it to a boil on the stove, gently stirring to hydrate the carrageenans. This may take 15 to 20 minutes.
STEP 5: Strain to remove any particles in order to produce a velvety smooth liquid.
STEP 6: Pour into ramekins. Place in fridge for about 25 minutes to let it set and firm up.
STEP 7: Unmold the carrageenan scotch using a spatula. Set on a plate and top it with caramel sauce. Your carrageenan scotch cream caramel is ready to be served.