Recipe

Carrageen Pudding With Rhubarb & Rosehip Jell Recipe

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Ingredients

Directions

Step #1 Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line.
Step #2 It can be used to set and delicately flavour a jelly or thicken a soup.
Step #3 If you gather your own fresh, you will need about 2 oz to set a pint of milk.
Step #4 Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar.
Step #5 Rhubarb sticks should be sliced & lightly poached with extra sugar.
Step #6 Bring the milk to the boil with the lemon rind.
Step #7 stir in the the carrageen & cook for a couple of mins until the milk thickens enough to coat the back of a wooden spoon.
Step #8 Add sugar.
Step #9 Allow the mixture to cool until it is at blood temperature (100 F, 40 C).
Step #10 Whisk the egg till frothy & then whisk in the warm milk until smooth.
Step #11 Pour the mixture through a sieve into a cold-wetted ring-mould.
Step #12 Then put it in the fridge to set - it will only take about 1/2 hr.
Step #13 Run hot water over the outside of the mould & turn out the jelly.
Step #14 Fill the middle of the ring with a ladleful of rhubarb compote & surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water.
Step #15 --.
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