Carrageen Pudding with Rhubarb and Rosehip Jelly
1 1/2 pt Milk 1 Strip lemon peel 1/2 oz Prepared dried carrageen * 1 tb Sugar 1 Egg 2 Sticks rhubarb ** 4 tb Rosehip or redcurrant jelly *Note: Carrageen is a purple-brown or green...
Ingredients
- 11/2 pt milk
- 1strip lemon peel
- 1/2ozprepared dried carrageen *
- 1tb sugar
- 1egg
- 2Sticks rhubarb **
- 4tb rosehip or redcurrant jelly
Directions
- 1
1 1/2 pt Milk 1 Strip lemon peel 1/2 oz Prepared dried carrageen * 1 tb Sugar 1 Egg 2 Sticks rhubarb ** 4 tb Rosehip or redcurrant jelly *No
- 2
It can be used to set and delicately flavour a jelly or thicken a soup
- 3
If you gather your own fresh, you will need about 2 oz to set a pint of milk
- 4
Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar
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Rhubarb sticks should be sliced and lightly poached with additional sugar
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Bring the milk to the boil with the lemon rind
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Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon
- 8
Add sugar