| 1/2 | cup | carrageen, dried
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| 2 | tablespoons | honey
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| 1 | x | lemon juice
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| 1 | x | lemon rind, grated
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| 1 | each | egg white, beaten stiff
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| 150 | millilitres | heavy cream, whipped
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Directions:
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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 25-30 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.
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