Carrageen Moss Pudding with Sweet Geranium

7g cleaned, well dried carrageen moss (1 semi-closed fistful)

900ml whole (full-fat) milk (we use our own Jersey milk)

8 medium leaves of sweet geranium (Pelargonium graveolens)

1 large egg, preferably free-range

1 tbsp caster sugar

To serve

softly whipped cream and soft brown sugar