I am asked many questions when I give Seaweed Preparation Workshops, but one that seems to be on many people’s mind is whether seaweed can be used in desserts. Some of you may think that ‘Seaweed’, ‘chocolate’ and ‘ginger’ are words that don’t really belong in the same sentence, let alone a recipe. Yet the pudding below is scrumptious, without so much as a whiff of seaweed about it. So Karengo (NZ nori) with chocolate & ginger, one of the best taste combination I know for dessert, rich, intense and flavourful. Try it !
I have found that Sea Lettuce pairs really well with fruits. I like to work with the leaves, their bright colour never fails to lift the look of a dish and their delicate taste doesn’t need strongly flavoured seasoning. This surprising combination is visually stunning, super easy to prepare and really pleasing to the taste buds ! Try it next time you entertain…serve it as a canapé, in individual spoons as shown here, with a glass of sparkling wine !! This recipe is sure to impress !