Carrageen Pudding with Rhubarb and Rosehip Jelly

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   *Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line.

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   It can be used to set and delicately flavour a jelly or thicken a soup.

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   If you gather your own fresh, you will need about 2 oz to set a pint of milk.

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   Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar.

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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.

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   Add sugar.

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   Allow the mixture to cool until it is at blood temperature (100 F, 40 C).

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   Whisk the egg until frothy and then whisk in the warm milk until smooth.

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    Pour the mixture through a sieve into a cold-wetted ring-mould.

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    Then put it in the fridge to set - it will only take about 1/2 hour.

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    Run hot water over the outside of the mould and turn out the jelly.

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    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.