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Receta Carrageen Pudding With Rhubarb And Rosehip Jelly

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Raciónes: 4

Ingredientes

Cost per serving $0.67 view details
  • 1 1/2 pt Lowfat milk
  • 1 x Strip lemon peel
  • 1/2 ounce Prepared dry carrageen *
  • 1 Tbsp. Sugar
  • 1 x Egg
  • 2 stk rhubarb **
  • 4 Tbsp. Rosehip or possibly redcurrant jelly

Direcciones

  1. *Note: Carrageen is a purple-brown or possibly green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour a jelly or possibly thicken a soup. If you gather your own fresh, you will need about 2 ounce to set a pint of lowfat milk. Dry carrageen is available in health-food stores, or possibly Chinese supermarkets in processed form, as agar-agar.**Rhubarb sticks should be sliced and lightly poached with additional sugar.
  2. Bring the lowfat milk to the boil with the lemon rind. Stir in the carrageen and cook for a couple of min till the lowfat milk thickens sufficient to coat the back of a wooden spoon. Add in sugar.
  3. Allow the mix to cold till it is at blood temperature (100 F, 40 C).
  4. Whisk the egg until frothy and then whisk in the hot lowfat milk till smooth.
  5. Pour the mix through a sieve into a cool-wetted ring-mould. Then put it in the fridge to set - it will only take about 1/2 hour.
  6. Run warm 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 possibly redcurrant jelly melted in a little warm water.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 237g
Recipe makes 4 servings
Calories 165  
Calories from Fat 26 16%
Total Fat 2.91g 4%
Saturated Fat 1.51g 6%
Trans Fat 0.0g  
Cholesterol 56mg 19%
Sodium 103mg 4%
Potassium 356mg 10%
Total Carbs 27.92g 7%
Dietary Fiber 0.6g 2%
Sugars 23.71g 16%
Protein 7.75g 12%
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