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Receta Carrageen Pudding With Rhubarb And Rosehip Jelly
by Global Cookbook

Carrageen Pudding With Rhubarb And Rosehip Jelly
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Ingredientes

  • 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.