1.3l water

15g dried carragheen

400g condensed milk

1 cinnamon stick

2 teaspoon linseed (optional)

Freshly-grated nutmeg

Few drops of vanilla extract

Little rum to serve (optional)

Method

First of all, soak the carragheen in cold water for about 15 minutes. Then drain and place the soaked carragheen in a saucepan with 1.3l water, cinnamon stick and linseed.

Now, bring this mixture to a boil and cook on sim flame till it begins to thicken.

Then, strain the mixture using a sieve and discard the seaweed, linseed and cinnamon stick.

Now, pour the liquid back in a pan and add condensed milk, vanilla essence and freshly-grated nutmeg.

Then, boil the mixture and whisk vigorously to cool it.

When this mixture begins to set, whisk it again vigorously and when the mixture cools, whisk once again and then finally place it in the refrigerator for cooling.

Before serving, whisk it again and add a dash of rum.