SAVORY VEGAN CARRAGEENAN CUSTARD

Directions

1. STEP 1: Place a small frying pan over medium heat. Add the coriander, peppercorns, cumin, and cloves and toast until fragrant, just a few minutes.

2. STEP 2: Pour the milk into a pot and add the spices, peppers, and garlic. Heat over medium-high heat, stir- ring occasionally to prevent scorching, and bring to a boil.

3. STEP 3: Once it boils, blend with an immersion blender until slightly pureed. Remove from the heat and let steep for 20 to 30minutes. Salt and pepper to taste.

4. STEP 4: Strain the milk, for the finest texture. Return the milk to the pot and add the iota carrageenan and blend well with an immersion blender. Bring to a boil and blend for 30- to 60-seconds.

5. STEP 5: Remove from the heat and pour into molds.

6. STEP 6: Let cool at room temperature, or in an ice bath, then place in the refrigerator to finish setting.

7. STEP 7: Once fully set, the gel can be decorated with raspberries. The gel should last for several days covered in the refrigerator.