Carrageen Pannacotta with Furikake Granola and Killahora Cider Poached Apple

A creamy set dessert using Irish carrageen as a natural setting agent. Using local

yoghurt and cream to flavour the pannacotta without using artificial flavourings. Topped with

apple poached in Killahora Orchards apple cider and brown sugar syrup and Furikake

granola, a take on a typically savoury Asian seasoning turned sweet. This consists of

caramelised Irish oats, toasted sesame seeds, toasted desiccated coconut and The Irish

Seaweed Kitchen seaweed blend. Paired with Cnoic Glas sunflower shoots. A light dish with

sweet, Smokey and umami notes. Perfect for the warm weather.

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For the Carageen Pannacotta (4 small puddings)

• 250ml regular cream
• 2. 250ml whole milk
• 3. 100ml Glenilen Farm Natural Yoghurt
• 4. 75g Healy Farm Honey
• 5. 8g Dried Carrageen, I am using Carraig Fhada Seaweed

Killahora Cider Poached Apples

• 500mls Killahora Orchards Cider (equivalent to 1 bottle)
• 75g brown sugar
• 4 cooking apples, peeled and halved

Furikake Granola:

• 200g oats
• 250g brown sugar
• 150g butter
• 1 ½ tbsp honey
• 2 tbsp approx. toasted white sesame seeds
• 2 tbsp approx. toasted desiccated coconut
• 4 tbsp approx. Irish Seaweed Kitchen blend

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