1 1/2 pt milk
1 strip lemon peel
1/2 oz prepared dried carrageen *
1 tbsp sugar
1 egg
2 sticks rhubarb **
4 tbsp rosehip or redcurrant jelly
A Recipe for
Carrageen Pudding With Rhubarb & Rosehip Je
Since Eve ate the apple, much depends on dinner. |
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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
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This Recipe for Carrageen Pudding With Rhubarb & Rosehip Je is one of thousands in the Recipes-to-go Dessert Cookbook.
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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This is a recipe for Carrageen Pudding With Rhubarb & Rosehip Je from the recipe cookbook of Recipes-to-go (Dessert)
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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*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. **Rhubarb sticks should be sliced
and lightly poached with additional sugar. 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 till 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.
Serves: 4
Carrageen Pudding With Rhubarb & Rosehip Je Recipe brought to you by Recipes To-Go