Carrageen Pudding with Rhubarb and Rosehip Jelly
- 1 1/2 pints milk
- 1 strip lemon zest
- 1/2 ounce carrageen dried
- 1 tablespoon sugar
- 1 each eggs
- 2 sticks rhubarb
- 4 tablespoons currant jelly
- *Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line.
- It can be used to set and delicately flavour a jelly or thicken a soup.
- If you gather your own fresh, you will need about 2 oz to set a pint of milk.
- Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar.
- Bring the milk to the boil with the lemon rind.
- Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon.
- Add sugar.
- Allow the mixture to cool until it is at blood temperature (100 F, 40 C).
- Whisk the egg until frothy and then whisk in the warm milk until smooth.
- Pour the mixture through a sieve into a cold-wetted ring-mould.
- Then put it in the fridge to set - it will only take about 1/2 hour.
- Run hot water over the outside of the mould and turn out the jelly.
- Fill the middle of the ring with a ladleful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water.
milk, lemon zest, carrageen dried, sugar, eggs, rhubarb, currant jelly
Taken from recipeland.com/recipe/v/carrageen-pudding-rhubarb-roseh-36926 (may not work)