FAQs

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.