Try this Carrageen Moss Cream recipe, or contribute your own.
Suggest a better description1 Wash the carrageen in warm water and soak for 5-10 minutes. Place in a pan with the milk, vanilla pod and a few stripes of orange peel. 2 Boil and simmer gently for 15-20 minutes. Pass the milk through a fine mesh strainer, extracting all the gelatine from the carrageen. Whilst the liquid is still hot, whisk in the egg yolks and sugar. Cool slightly. 3 Stiffly whisk the egg whites and fold into the mixture. Spoon into one large or individual small moulds and chill for at least 4-6 hours. Recipe by: Big Kevin Little Kevin
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 4 servings | ||
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Calories: 364 | ||
Calories from Fat: 158 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 549.6mg | 169 % | |
Sodium 281.7mg | 10 % | |
Potassium 558.3mg | 15 % | |
Total Carbohydrate 27.3g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 27.3g | ||
Protein 24.3g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 364
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