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Carrageenan Iota

Recipe ideas

Carrageenan Iota is a gelling and thickening agent extracted from seaweed. It is soluble in cold water and can create a soft gel that can be broken and reformed. When used in milk-based products, the gels made with Carrageenan are firmer and more flexible due to the higher presence of calcium.

To use Carrageenan Iota, dissolve the powder in a cold liquid and heat it to 80°C. Allow it to rest and cool to set. If the resulting gel is broken by stirring or shaking, it will reform when left undisturbed again. This characteristic provides a melt-in-the-mouth texture to Carrageenan gels.

The name Carrageenan is derived from the Irish coastal village of Carrageen, where the native seaweed known as Irish moss was traditionally gathered and boiled in milk to make a gelatinous pudding. Refined Carrageenan Iota powder can lightly set a milk pudding with as little as 0.5% addition. The resulting soft gel can be sweet, savoury, or flavoured according to preference. The setting of these gels can be altered by acids, salts, and sugars, and some recipes may require higher concentrations.

Some example recipes…

Basic Carrageenan Milk Pudding

Ingredients:

  • 100g whole milk (flavour infused as desired)
  • 0.5g Carrageenan Iota

Method:

  1. In a mixing bowl, combine the Carrageenan Iota with the milk using a stick blender to ensure the powder is fully incorporated.
  2. Transfer the mixture to a saucepan and gently heat until it reaches 80°C (176°F), stirring continuously to prevent burning or sticking.
  3. Once heated, remove the saucepan from the heat and allow the mixture to cool naturally before refrigerating to cool further and set to a soft gel consistency.
  4. Experiment with different flavours and infusions in the milk for added variety and taste.

Lobster Custard

Ingredients:

  • 175g strained lobster bisque
  • 175g single cream
  • 2g Carrageenan Iota

Method:

  1. In a mixing bowl, combine the strained lobster bisque and single cream, add the Carrageenan Iota to the liquid mixture using a stick blender to ensure the powder is fully dissolved.
  2. Transfer the mixture to a saucepan and gently heat until it reaches 80°C (176°F), stirring continuously to prevent burning or sticking.
  3. Once heated, remove the saucepan from the heat and allow the mixture to cool naturally before refrigerating to cool further and set to a soft gel consistency.
  4. The resulting lobster custard can be served as an element of a seafood dish, broken into a fluid gel or heated again to melt & used as a dip coating.

Celery Custard

Ingredients:

  • 525ml celery juice
  • 55g skimmed milk powder
  • 1.7g Carrageenan Iota
  • Salt and white pepper to taste

Method:

  1. In a mixing bowl, combine the celery juice, skimmed milk powder, and Carrageenan Iota. Use a stick blender to combine the ingredients, ensuring the powder is fully dissolved in the celery juice.
  2. Transfer the mixture to a saucepan and gently heat until it reaches 80°C (176°F); season with salt and white pepper to taste & stir continuously when heating to prevent burning or sticking.
  3. Once heated, remove the saucepan from the heat and allow the mixture to cool naturally before refrigerating to cool further and set to a soft gel consistency.
  4. Note: You can boost the celery flavour by infusing the liquids with lovage before blending or adding a complementary or contrasting herb or spice.
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