Carrageen Pudding | Emeril Lagasse

Get into the Irish spirit with a tasty traditional dessert made even more perfect thanks to both Irish whiskey and a touch of Bailey’s Irish cream liqueur. CARRAGEEN PUDDING SERVES 8 2 cups whole milk 2 1/2 cups heavy cream 2 cardamom pods 1 star anise 1 cinnamon stick 1 vanilla bean, split and scraped 2 tablespoons dried carrageen or 1 ½ tablespoons unflavored gelatin ½ cup granulated sugar 2 tablespoons Irish whiskey 1 tablespoon Irish Cream Liqueur, such as Bailey’s 2 teaspoons unsweetened cocoa powder Chocolate shavings, for garnish (optional) Fresh mint sprigs, for garnish (optional) In a small saucepan, combine milk, 2 cups heavy cream, vanilla, cardamom, star anise, and cinnamon and bring just to a boil. Remove from heat and let steep for 30 minutes. Strain mixture through a sieve into a clean saucepan. Whisk in carrageen, sugar, and whiskey and bring to a boil. Reduce heat and simmer until thickened, stirring occasionally, about 5 minutes. If you are using gelatin, add the sugar and whiskey and b