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November 2019

Soup Recipes

Coffee Cake Recipes

Coffee Cake with Cinnamon Tdn92293

Coffee Cake with Cinnamon Tdn92293 Recipe
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Carrageen Pudding with Rhubarb and Rosehip Jelly Recipe

Carrageen Pudding with Rhubarb and Rosehip Jelly recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Carrageen Pudding with Rhubarb and Rosehip Jelly recipe  PDF


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

Carrageen Pudding with Rhubarb and Rosehip Jelly recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
750 people have voted
Last Reviewed on 2019-11-20



Wednesday, Nov 20 2019 Download & Print Carrageen Pudding with Rhubarb and Rosehip Jelly recipe  PDF   Soup recipes RSS   New

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21 oz Cherry pie filling 2 1/4 c Flour, all purpose 1 1/2 c Sugar 3/4 c Unsweetened cocoa powder 1 1/2 ts Baking powder 3/4 ts Salt 1 1/2 c Water 1/4 c Oil 1/4 c Vinegar 1 1/2 ts Vanilla Spread cherry pie filling over the bottom of a 9 13 pan. In a large bowl stir flour with sugar, cocoa, soda, and salt. In another bowl, combine the water, oil, vinegar and vanilla. Add liquid to dry mi all at once. Stir just to moisten. Pour batter evenly in the pan over the cherry filling. Bake in a preheated 350 oven for 30 35 minutes. Cool 10 minutes in pan invert ont...

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