225g carragheen seaweed
1.1 litres milk
thick cream and good jam to accompany
Put the carragheen, milk and sugar into a pan and bring to a gentle simmer, stirring occasionally for about 20 minutes.
By this time the seaweed should have half “melted”
Strain the liquid into a bowl and place in the fridge to set. It should turn out easily once it has.
Serve with a very rich, thick cream and a blob of the good jam.
This may sound like a bland milk pudding but let me assure you the carragheen gives the dish many particular qualities, some of which are hard to put one’s finger on…