Carragheen Sweet Mousse

• 6 g (¼ oz) dried carragheen
• 600 ml (1

Soak the dried carragheen for 15 minutes in water, then pick out the grit or dried ends and discard the water. Add the carragheen and lemon rind to the milk, slowly bring to the boil and then simmer for about 10 minutes or until the mixture is quite thick. Separate the yolk from the egg white and beat the yolk with the sugar. Strain in the carragheen mixture, stirring well. Fold in the stiffly