Carrageenan Cinnamon Custard
For this recipe we use a mix of iota carrageenan and kappa carrageenan. Iota carrageenan creates elastic gels and kappa carrageenan creates brittle gels. Using both results in a more balanced texture than using a single carrageenan.<br><br>
We infuse the cream with cinnamon as well as some other spices for their background notes. It can be served cold with ice cream or it can be heated slightly and served with warm apple pie.