HONEY and LEMON CARRAGEEN PUDDING
Ingredients
- Egg white, beaten stiff
- 150ml heavy cream, whipped
Directions
- Directions
- Soak the carrageen in hot water to cover for about 15 minutes (or reconstitute according to package instructions) then drain discarding the soaking liquid.
- Put into 600 ml fresh water with the honey, lemon juice and rind. Bring to a boil and simmer for 25-30 minutes. Strain and discard the carrageen and let the liquid cool slightly.
- Meanwhile, combine the beaten egg white and the whipped cream, then gently fold the mixture into the carrageen liquid. Pour into a greased mold and chill.
