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How to make Dill custard with iota carrageenan?
100 g dill,pick fronds, discard stems
1500 g heavy cream
12 g salt
18 g simple syrup
15 g iota carrageenan (0.91%)
Bring cream, salt and syrup to a simmer. Transfer to blender, add dill and blend on high speed for 90 s. Pass through chinois twice, first with pressing on the solids, then without pressing. In a medium saucepan, combine liquid and carrageenan. Disperse with an immersion blender for 1 min. Bring to boil and blend for another 2 min. Remove from heat and rest pan in ice water to cool.
