750ml whole milk
2 tbsp sugar
1 egg yolk
A few drops of vanilla essence
2-3 tsp drinking chocolate or cocoa
Method: Soak the carrageen in the milk for 15 to 20 minutes. Put the milk and carrageen into a saucepan. Bring to the boil and simmer for 30 minutes – the carrageen will become gelatinous and break up, and the mixture will start to thicken to the point that it will coat the back of a spoon. Strain into a bowl, rubbing the soft carrageen through a sieve. Return the milky mixture to the saucepan and add the sugar, egg yolk and vanilla essence. Simmer for one to two minutes, stirring all the time. Remove from the heat and stir in the cocoa or drinking chocolate thoroughly. Pour into a mould or dish and leave to set. This will take three or four hours. Serve with raspberries, mint sprigs and whipped cream. Alternative suggestions: use citrus fruit instead of chocolate; use cinnamon or nutmeg instead of vanilla essence.