INGREDIENTS

INSTRUCTIONS

Soak the carrageen in tepid water for 10 minutes. Strain off the  water
and put the carrageen into a saucepan with the milk and vanilla  pod,
if used. Bring to the boil and simmer very gently with the lid  on for
20 minutes. At that point, and not before, separate the egg,  put the
yolk into a bowl, add the sugar and vanilla essence and whisk  together
for a few seconds. Pour the milk and carrageen moss through  a strainer
on to the egg yolk mixture, whisking all the time. The  carrageen will
now be swollen and exuding jelly. Rub all this jelly  through the
strainer and beat it into the flavoured milk. Test for a  set in a
saucer as one would gelatine. If it is a little soft, add  back a
little milk and push more carrageen through the sieve.  Whisk the egg
white stiffly and fold it in gently with a whisk. It  will rise to make
a fluffy top. Leave to cool, then chill until set.  Just before
serving, crush the blueberries slightly with a potato  masher, sprinkle
generously with caster sugar and mix well. Serve the  carrageen with
the berries and cream and sprinkle of soft brown sugar  for a divine
combination of flavours.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable
Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 31mg
Sodium: 12mg
Potassium: 40.2mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: 1.2g
Protein: 1.1g