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 beaten egg white and pour into individual dishes or into a nice fluted mould. Turn out when set in 2–3 hours.
This makes a super mousse which is lovely on its own but even better when served with stewed fruit. If you leave out the eggs the mixture will set just as well and make a nourishing blancmange, rather plain on its own but excellent with stewed fruit, topped with a little cream.
© 1986 All rights reserved. Published by Macmillan.