*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   pt           Milk
    1                    Strip lemon peel
      1/2   oz           Prepared dried carrageen *
    1       tb           Sugar
    1                    Egg
    2                    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 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
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