Carrageen pudding with rhubarb & rosehip jelly
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Carrageen pudding with rhubarb & rosehip jelly
  Pudding    Rhubarb  
Last updated 6/12/2012 12:46:39 AM. Recipe ID 7032. Report a problem with this recipe.
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      Title: Carrageen pudding with rhubarb & rosehip jelly
 Categories: Desserts
      Yield: 4 Servings
 
  1 1/2 pt Milk
      1 ea Strip lemon peel
    1/2 oz Prepared dried carrageen *
      1 tb Sugar
      1 ea Egg
      2 ea 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 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 red currant jelly melted in a little hot water.
  




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Recipe ID 7032 (Apr 03, 2005)

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