| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Irish |
Desserts, Irish |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried carrageen |
| 2 |
tb |
Honey |
|
|
Lemon juice and grated rind |
|
|
Egg white, beaten stiff |
| 150 |
ml |
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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