INGREDIENTS

INSTRUCTIONS

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.  Source: Elisabeth
Luard in "Country Living" (British), February 1989.  Typed for you by
Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 61.1mg
Sodium: 104.3mg
Potassium: 310.2mg
Carbohydrates: 12.6g
Fiber: <1g
Sugar: 12.6g
Protein: 7.7g