Gigartina Milk Jellies

10:00 pm on 1 January 2005


  • 100 gms fresh gigartina
  • 400 mls milk
  • 1 lemon
  • Sugar


Wash fresh Gigartina in fresh water, picking over the blades to remove any sand and small animals. Soak cleaned Gigartina in fresh water for about an hour. Drain the Gigartina and add to milk (e.g. 100 g of Gigartina to 400 mL milk) in a saucepan. Bring to simmer, cook at simmer for 20 to 30 minutes until milk thickens slightly. Curls of lemon rind added about halfway through the cooking add a subtle flavour.

Strain the hot milk mixture to remove the seaweed (discard seaweed). Add sugar to sweeten (approx 2 tablespoons to 400 mL) to taste. Pour into moulds or cups while still hot - set in fridge. Jellies may set quite lightly (spoon them out to eat) or more firmly (unmould them to serve) depending on the amount of seaweed used and the natural levels of carrageenans in them at the time of harvesting.

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