Ingredients

8-10g dried carrageen moss
600ml milk
1 vanilla pod
1 large egg, separated
30g caster sugar
300ml rich double cream, like Jersey

Instructions

Soak the carrageen in tepid water for about 10 minutes until it softens. Drain off the water and place in a saucepan with the milk. Split and scrape the seeds of the vanilla pod into the milk and add the pod too. Bring to the boil and simmer gently for 10 minutes. Put the egg yolk into a bowl with the sugar and mix well with a whisk. Strain the milk mixture on to the egg yolk, pushing through all the jelly-like, swollen moss with the back of a spoon. Add the cream and leave to cool, then refrigerate for 30 minutes or so until almost set. Meanwhile, whisk the egg white until fluffy and carefully fold into the milk mixture. Cover with cling film and refrigerate