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


  • 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.

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