Instructions: 1 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.

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