Carrageen pudding with rhubarb and rosehip jelly
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Carrageen pudding with rhubarb and rosehip jelly
  Pudding    Rhubarb  
Last updated 6/12/2012 12:45:08 AM. Recipe ID 4803. Report a problem with this recipe.
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      Title: Carrageen pudding with rhubarb and rosehip jelly
 Categories: Desserts
      Yield: 4 Servings
 
  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 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.
  




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Recipe ID 4803 (Apr 03, 2005)

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