| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Irish |
Desserts, Irish |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried carrageen |
| 2 |
T |
Honey |
|
|
Lemon juice and grated rind |
|
|
Egg white, beaten stiff |
| 150 |
|
Heavy cream, whipped |
INSTRUCTIONS
Soak the carrageen in hot water to cover for about 15 minutes (or
reconstitute according to package instructions), then drain discarding
the soaking liquid. Put into 600 ml fresh water with the honey, lemon
juice and rind. Bring to a boil and simmer for 25-30 minutes. Strain
and discard the carrageen, and let the liquid cool slightly.
Meanwhile, combine the beaten egg white and the whipped cream, then
gently fold the mixture into the carrageen liquid. Pour into a
greased mold and chill. . (Carrageen [or "carrageenan"] can usually be
found in health food stores.) From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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