A tasty dessert made with all Irish ingredients.


  • 250 ml skimmed milk
  • 14 g carrigeen moss
  • 2 egg yolks
  • 80 ml honey
  • 250 g strawberry puree sieved
  • 200 ml cream whipped
  • 250 g strawberries
  • 100 ml bunratty mead
  • mint


  • Warm the milk in a heavy baced pan.
  • Soak moss in cold water to soften, drain well.
  • Add the carrageen moss bring to the boil and simmer for 5 mins.
  • Whisk the sugar and yolks and strain the milk mixture over the yolks and sugar.
  • Stir continuously, return to the heat, do not boil, until slightly viscous.
  • Remove from the heat. Cool.
  • Whisk the cream add the strawberry puree and then the milk and yolk mixture.
  • Pour into serving glasses and place in the fridge until set.
  • Warm the mead and a little sugar.
  • Prepare the strawberries, add to the mead and finish with a little chopped mint.
  • Place on top of the mousse and serve.

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