Ingredients (serves 4):
- 50g Carrageen
- 450ml Milk
- 200ml Double cream
- 10g Mugwort
- 20g Caster Sugar
- 1 Egg separated
- 50g Bilberries
1. Place the carrageen in a pan with the milk and mugwort, bring to boil then simmer vigorously for ten minutes.
2. Whisk the egg yolk with the sugar then strain the carrageen mix into it, pushing all jellified liquid through with the back of a wooden spoon.
3. Stir in the cream, leave to cool then refrigerate for about 30 minutes.
4. Whisk the egg white until fluffy then carefully fold into the nearly-set mixture, cover and refrigerate until set (about 3 hours).