Most recipes using carrageen, which may be Chondrus crispus or Mastocarpus stellatus involve a blancmange style pudding that historically, was given to consumptives. Mixed with honey and milk, carrageen was given to children to soothe sore throats and chesty coughs. Carrageen may be used in place of gelatine and is vegetarian friendly. It works well in savoury or sweet panna cotta, mousses and jellies. When milk is involved the chemistry of carrageen is such that less carrageen results in a firmer set.
|A Jelly set using Carrageen|