DONAL SKEHAN’S CARAGEEN JELLY
Carageen is a type of seaweed found in Irish waters, particularly along the rocky Atlantic coasts. Apart from it being extremely healthy, it is also a great alternative to gelatin as when boiled it forms a jelly.
A seaweed jelly may sound a bit odd but trust me, this is a truly unique and delicious little dessert.
450 ml (1 pint) water
2 teaspoons lemon juice
sugar to taste
small wine glass sweet sherry
Soak the carrageen in water for a few hours, then rinse well and drain. Put in a pan with the water and simmer for about 20 minutes, then strain and discard the carrageen.
Add the lemon juice, sugar and finally the sherry to the strained liquid, and stir.
Wet a mould, pour in the liquid and put in a cold place to set.