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Carrageen Pudding With Rhubarb & Rosehip Jell

Carrageen Pudding With Rhubarb & Rosehip Jell is a desserts recipe made with Milk, Lemon Peel, Prepared Dried Carrageen, Sugar, and Egg. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 pt
• 1 strip
• 1/2 oz
• 1 tbsp
• 1
• 2 stick
• 4 tbsp

Method (preview)

1. 1

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

2. 2

   Rhubarb sticks should be sliced and lightly poached with additional sugar.

3. 3

   Bring the milk to the boil with the lemon rind.

4. 4

   Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon.

5. 5

   Add sugar.

6. 6

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

7. 7

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

8. 8

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

9. 9

   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.

10. 10

    February 1989. Typed for you by Karen Mintzias