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from the kitchen of Sharmagne Leland-St.John
1 1⁄2 ounces dried carageen
Juice of a lemon
Rind of a lemon, grated
2 teaspoons thick honey
1 pint cold water
1⁄4 pint double cream
1 egg white
Whipped cream and lemon slices for decoration
Place the carageen in a basin and cover with
hot water. Let soak for 20 minutes. Discard
the water and drain the carageen. Place in a
saucepan with the honey, lemon juice and
grated rind. Pour in the cold water and bring
to a boil, stirring to completely dissolve the
honey. Simmer for 30 minutes.
Strain the liquid into a basin let cool completely,
until it has the consistency of a beaten egg. Whisk
the cream until it is thick then fold it in
to the liquid.
Whisk the egg white until it forms soft peaks.
Fold into the carageen mixture and chill until
set. Turn out onto a serving dish and decorate
with the whipped cream and lemon slices.