| How To Cook: |
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1. Pick over the moss and remove discolored parts, soak for 10 - 15 minutes in a little water, and strain.
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2. Put with the milk into a saucepan and cook until it is thick enough to coat the back of a wooden spoon.
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3. Beat up the yolk of the egg and strain the carrageen mixture on to it.
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4. Whisk well until it begins to set, then add the sugar and sherry and mix well.
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5. Fold in half the whipped cream, and the stiffly whisked egg white, pour into individual glasses and leave until set, and then remove the paper carefully.
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6. Decorate with the rest of the cream and with chopped nuts.
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7. If preferred, set in a prepared souffle mould.
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