Carrageen Jelly

This tasty dish is filled to the brim with nutrients and antioxidants that is best served with a dollop of fresh cream.


  • 15 g (½ oz) Carrageen
  • 450 ml (1 pint) Water
  • 2 tsp Lemon juice
  • Sugar to taste
  • Small wine glass of sweet sherry


  1. Soak the carrageen in water for a few hours, then rinse well and drain.
  2. Put in a pan with the water and simmer for about 20 minutes, then strain and discard the carrageen.
  3. Add the lemon juice, sugar and finally the sherry to the strained liquid, and stir.
  4. Wet a mould, pour in the liquid and put in a cold place to set.


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