Car­ragheen Rhodophyta (be­low)

(Chon­drus cris­pus)

Country Life Every Week - - Kitchen Garden Cook Radicchio -

Sea­weed pud­ding, any­one? Car­ragheen con­tains com­plex car­bo­hy­drates called car­ragheenans, which have a tal­ent for set­ting a panna cotta. Boiled for half an hour, co­pi­ous quan­ti­ties of green slime are pro­duced, which is then strained through muslin and whisked with sweet­ened warm milk and cream. It’s ap­pro­pri­ately taste­less, but the slime puts peo­ple off a bit. As one school­boy ex­claimed dur­ing a demon­stra­tion of sea­weed cook­ery I once gave at my daugh­ter’s school: ‘Yuck, he’s mak­ing pud­ding out of snot.’

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