Carrageen Chocolate Jelly

Ingredients:

10g dried carrageen (Irish moss)
750ml whole milk
2 tbsp sugar
1 egg yolk
a few drops of vanilla extract
3 tbsp cocoa powder

Method:

Pour the milk into a bowl, add the carrageen and set aside to soak for 20 minutes. After this time, pour the mixture into a saucepan, bring to a boil, then reduce to a simmer and cook for 30 minutes (by this time the mixture will have thickened sufficiently to coat the back of a spoon).

Pour the mixture into a fine-meshed sieve and strain into a bowl, ensuring that you rub the softened carrageen through with the back of a spoon. Pour the milk mixture back into the saucepan then whisk in the sugar, egg yolk and vanilla extract. Bring to a gentle simmer and cook for 2 minutes, stirring constantly.

Take off the heat then beat in the cocoa powder until smooth. Turn the resultant mixture into a mould and set aside to cool completely. When cold, place in the refrigerator and set aside for at least 2 hours, or until completely set.

This makes an excellent dessert for St Patrick's day.