Carrageenan Iota

Carrageenan Iota is a gelling & thickening agent extracted from seaweed, it is cold water soluble & will produce a soft gel that can be broken and reformed.

Gels made with Carrageenan are soft & elastic, but will be much firmer, yet still flexible, if made using milk based products due to the increased presence of calcium.

To use dissolve the carrageenan iota powder in a cold liquid & heat to 80°C, rest & cool to set. If the resulting gel is broken (by stirring or shaking) it will reform when rested again, this characteristic provides a melt in the mouth feel to carrageenan gels.

Carrageenan derives its name from the Irish coastal village of carrageen where traditionally the native seaweed (Irish moss) was gathered & boiled in milk to make a gel pudding. Refined carrageenan iota powder will lightly set a milk pudding with the addition of as little as 0.5%. The soft gel produced may be sweet, savoury & flavoured as required. Acids, salts & sugars alter the setting of these gels & some recipes may require increased concentrations.

Example Recipes:

Basic Carrageenan Milk Pudding.

100g full milk (flavour infused as desired)

0.5g carrageenan Iota.

Method:

Mix the carrageenan iota into the milk with a stick blender.

Heat the solution to 80°C

Refrigerate to cool & set to a soft gel.

Lobster Custard.

175g strained lobster bisque

175g single cream

2g carrageenan Iota

Method:

Mix the carrageenan iota into the liquids with a stick blender.

Heat the solution to 80°C

Refrigerate to cool & set.

This custard can be heated again to melt & used as a dip coating.

Celery Custard

525ml celery juice

55g skimmed milk powder

1.7g carrageenan Iota

Salt & white pepper to taste

Method:

Mix the carrageenan iota & milk powder into the celery juice with a stick blender.

Heat the solution to 80°C

Refrigerate to cool & set.

Herb Custard

500g double cream

250g single cream

5g glucose

5g Salt

7.5g carrageenan iota

60-90g selected herb

Method:

Blend together cream, glucose, salt & carrageenan with a stick blender.

Bring to the boil, add selected herb & immediately remove from the heat.

Blend until smooth.

Refrigerate to cool & set.

Chocolate Orange Fluid Gel

300ml water

100g melted chocolate

200g single cream

25g sugar

2g Instant Coffee

3-4 drops En Place orange flavour drop

2g carrageenan iota

Method:

Mix the carrageenan iota into the liquids with a stick blender.

Heat all the ingredients together to above 80°C

Refrigerate to cool & set.

Blend the gel with a stick blender or in a food processer to make a fluid gel sauce.

May also be foamed hot or cold with No2

Carrageenan Gel Beads

100ml flavoured liquid

3g carrageenan iota (3%)

100g water

5g calcium gluconolactate (CLG)

Method:

Mix the carrageenan iota into the liquid with a stick blender & refrigerate overnight to allow complete hydration.

Mix the CLG into the water with a stick blender & refrigerate overnight to allow complete hydration.

“Poach” small drops of the carrageenan iota mixture in the CLG bath to set.

Carrageenan Foam

200ml diary based liquid or calcium enriched liquid (e.g. with added CLG).

1gm carrageenan iota

2g Lecithin

Method:

Blend carrageenan & lecithin into selected liquid & refrigerate overnight to allow complete hydration.

Whisk at high speed or charge in a siphon with No2 to foam.