Method
- Soak the Carrageen in lukewarm water for 15 minutes. Drain and place in a saucepan with the milk, 1 tbsp of the sugar, the lemon zest and vanilla. Bring to the boil, then simmer for 30 minutes.
- Strain through a sieve into a bowl, pushing the natural gel from the Carrageen through the sieve.
- Beat the egg yolks with the remaining sugar, then whisk in the strained milk.
- Whisk the egg whites to stiff peaks and fold in with a metal spoon, using a figure-of-eight movement.
- Pour into a bowl or 6 small pots and chill for about 1 hour until set. Decorate with sprigs of Carrageen Moss.
For a twist, swap the lemon for chocolate or Baileys.
Written by Margaret Lee
