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Sea Vegetables – For Dessert!

Panna cotta with seaweed and grape compote garnish, courtesy of Chef Jon Cambra and Bon Appetit Food Management at RWU
Photo by: Pete Paul

BRISTOL, R.I. -- In the latest issue of RWU, we shared with you a delectable recipe for Miso Seaweed Soup, courtesy of Chef Jonathan Cambra – assistant director of culinary operations and head catering chef for the University’s food services provider, Bon Appetit Management. But what’s dinner without dessert? Carrageenan – a common stabilizing agent derived from Chondrus crispus (a.k.a. Irish moss) – serves a sustainable substitute for gelatin to give the panna cotta its smooth and creamy texture.

Panna Cotta with Seaweed and Grape Compote Garnish

Serves: 6

1/3 C Irish Moss Seaweed
4 C whole milk
3/5 C granulated sugar
1.5 tsp. vanilla

Soak moss fifteen minutes in cold water, strain and set aside. Place milk in a sauce pot and bring to a simmer. Add seaweed, cook for 15 to 20 minutes at a simmer. Add sugar and vanilla. When the milk will starts to thicken, pour the cooked base into a serving glass. Refrigerate for two hours and serve chilled.

Grape Compote

Yield: 1 qt.

1 bunch black seedless grapes
2 C rice wine vinegar     
2 C sugar                                
Pinch of salt

Add grapes and vinegar to a sauce pot. Bring to a boil and simmer for 15 to 20 minutes. Add sugar. Continue to simmer on stovetop until liquid is reduced by half. Add a pinch of salt. Cool and serve on top of panna cotta.