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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.
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