Carrageen Jelly
Ingredients
Directions
Prepare
Soak the carrageen moss in cold water for a few minutes.
Make the jelly
Boil the soaked moss in water or milk until it dissolves.
Strain the mixture to remove any solid pieces.
Set and serve
Let the jelly cool and set before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Carrageen moss
- Seaweed gelling agent that thickens the liquid and sets it into a jelly as it cools.
- Water or milk
- Forms the liquid base that the moss dissolves into and sets.
The step that matters
Boiling until the moss dissolves. Carrageenan must be fully dissolved in hot liquid before it can set; undissolved pieces stay gritty and the jelly will not set evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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