| 1 | Soak the carageen in tepid water for 10 minutes. |
| 2 | Strain off the water and put the carrageen into a saucepan with milk and vanilla pod if using. |
| 3 | Bring to boil and simmer very gently with the lid on for 20 minutes. |
| 4 | At that point and not before, separate the egg, put the yolk into a bowl, add the sugar and vanilla and whisk together for a few seconds. |
| 5 | Then, pour the milk and carageen moss through a strainer onto the egg yolk mixture whisking all the time. |
| 6 | The carrageen will now be swollen and exuding jelly. |
| 7 | Rub all of this jelly through the strainer and beat it into the milk with sugar, egg yolk and vanilla essence if used. |
| 8 | Test for a set in a saucer as one would with gelatine. |
| 9 | Whisk the egg white stiffly and fold or fluff it in gently. |
| 10 | It will rise to make a fluffy top. |
| 11 | Serve chilled with soft brown sugar and cream and or with strawberry rhubarb fruit compote. |
| 12 | Yield: 4-6 servings nutritional information: carrageen moss is a seaweed which can be gathered off the south and west coast of ireland. |
| 13 | It is rich in iodine and trace element and is full of natural gelatine. |
| 14 | Recipe for health show# rhc177, |
