Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 pt Milk
1 ea Strip lemon peel
1/2 oz Prepared dried carrageen *
1 tb Sugar
1 ea Egg
2 ea Sticks rhubarb **
4 tb Rosehip or redcurrant jelly

*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 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 red currant jelly melted in a little hot water.

Source: Elisabeth Luard in "Country Living" (British), February 1989.

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