Honey & Lemon Carrageen Pudding
Yield
4 servingsPrep
30 minCook
30 minReady
120 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
carrageen
dried |
* |
| 2 | tablespoons |
honey
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
lemon zest
grated |
*
|
| 1 | each |
egg whites
beaten stiff |
*
|
| 150 | millilitres |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
carrageen
dried |
* |
| 3E+1 | ml |
honey
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
lemon zest
grated |
*
|
| 1 | each |
egg whites
beaten stiff |
*
|
| 1.5E+2 | millilitres |
heavy whipping cream
whipped |
|
Directions
Soak the carrageen in hot water to cover for about 15 minutes (or reconstitute according to package instructions), then drain discarding the soaking liquid.
Put into 600 millilitres fresh water with the honey, lemon juice and rind.
Bring to a boil and simmer for 25 to 30 minutes.
Strain and discard the carrageen, and let the liquid cool slightly.
Meanwhile, combine the beaten egg white and the whipped cream, then gently fold the mixture into the carrageen liquid.
Pour into a greased mold and chill.
Note: Carrageen can be found in health food stores.
