Soak the carrageen in tepid water for 10 minutes. Strain off the water and put the carrageen into a saucepan with the milk and vanilla pod, if used. Bring to the boil and simmer very gently with the lid on for 20 minutes. At that point, and not before, separate the egg, put the yolk into a bowl, add the sugar and vanilla essence and whisk together for a few seconds. Pour the milk and carrageen moss through a strainer on to the egg yolk mixture, whisking all the time. The carrageen will now be swollen and exuding jelly. Rub all this jelly through the strainer and beat it into the flavoured milk. Test for a set in a saucer as one would gelatine. If it is a little soft, add back a little milk and push more carrageen through the sieve.

Whisk the egg white stiffly and fold it in gently with a whisk. It will rise to make a fluffy top. Leave to cool, then chill until set. Just before serving, crush the blueberries slightly with a potato masher, sprinkle generously with caster sugar and mix well. Serve the carrageen with the berries and cream and sprinkle of soft brown sugar for a divine combination of flavours.

reserved. Carlton Food Network http://www. Cfn. Co. Uk/