OLD IRISH RECIPES (from our readers)
Mary
PORTSALON HOTEL CREME DE MENTHE PUDDING
Submitted by Mary
"This is my late aunt’s recipe. She was Catering Manager of the Portsalon Hotel at the time she wrote it and was first served on St. Patrick's Day, 1968. When she moved from the hotel to open her own Tearooms at the pier, the hotel guests followed her down to lunch there for this dessert."
INGREDIENTS
1lb dried carrageen
11/2 pts of milk
1/2 pt of Crème de Menthe
6 tblspns of honey
2 eggs, yolk and white separated
METHOD
Soak the carrageen in cold water for 10mins approximately.
Transfer carrageen to saucepan and add the milk.
Bring to the boil and simmer gently until thick enough to coat the back of a spoon. Make sure it does not boil.
Strain through muslin and add 1/2 the Crème de Menthe and allow to cool a little.
Mix the egg yolk with four tblspns of honey and add to the liquid.
Whisk the egg white stiffly and fold into the mixture.
Spoon into the serving glasses and cool until set. About 20-30 minutes.
Make a syrup by gently heating remaining Crème de Menthe with the remaining tablespoons of honey and allow to cool.
Serve pudding chilled with whipped cream and Crème de Menthe syrup drizzled over top.
Submitted by Mary
"This is my late aunt’s recipe. She was Catering Manager of the Portsalon Hotel at the time she wrote it and was first served on St. Patrick's Day, 1968. When she moved from the hotel to open her own Tearooms at the pier, the hotel guests followed her down to lunch there for this dessert."
INGREDIENTS
1lb dried carrageen
11/2 pts of milk
1/2 pt of Crème de Menthe
6 tblspns of honey
2 eggs, yolk and white separated
METHOD
Soak the carrageen in cold water for 10mins approximately.
Transfer carrageen to saucepan and add the milk.
Bring to the boil and simmer gently until thick enough to coat the back of a spoon. Make sure it does not boil.
Strain through muslin and add 1/2 the Crème de Menthe and allow to cool a little.
Mix the egg yolk with four tblspns of honey and add to the liquid.
Whisk the egg white stiffly and fold into the mixture.
Spoon into the serving glasses and cool until set. About 20-30 minutes.
Make a syrup by gently heating remaining Crème de Menthe with the remaining tablespoons of honey and allow to cool.
Serve pudding chilled with whipped cream and Crème de Menthe syrup drizzled over top.