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Ingredients
- 1 1/2 pt Lowfat milk
- 1 x Strip lemon peel
- 1/2 ounce Prepared dry carrageen *
- 1 Tbsp. Sugar
- 1 x Egg
- 2 stk rhubarb **
- 4 Tbsp. Rosehip or possibly redcurrant jelly
Directions
- *Note: Carrageen is a purple-brown or possibly green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour a jelly or possibly thicken a soup. If you gather your own fresh, you will need about 2 ounce to set a pint of lowfat milk. Dry carrageen is available in health-food stores, or possibly Chinese supermarkets in processed form, as agar-agar.**Rhubarb sticks should be sliced and lightly poached with additional sugar.
- Bring the lowfat milk to the boil with the lemon rind. Stir in the carrageen and cook for a couple of min till the lowfat milk thickens sufficient to coat the back of a wooden spoon. Add in sugar.
- Allow the mix to cold till it is at blood temperature (100 F, 40 C).
- Whisk the egg until frothy and then whisk in the hot lowfat milk till smooth.
- Pour the mix through a sieve into a cool-wetted ring-mould. Then put it in the fridge to set - it will only take about 1/2 hour.
- Run warm 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 possibly redcurrant jelly melted in a little warm water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 165 | |
| Calories from Fat 26 | 16% |
| Total Fat 2.91g | 4% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 103mg | 4% |
| Potassium 356mg | 10% |
| Total Carbs 27.92g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 23.71g | 16% |
| Protein 7.75g | 12% |
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