[Ben] So this gelatinous seaweed or Dorset Moss, has very much fallen out of fashion, because other alternatives have stepped in, like gelatin and, and corn starch.
They're snuffling around, they're looking for stuff and they've got little eyes, they're actually gelatinous, that's its liver you can see on the side of its body.
So essentially boil it up, and what it releases is a trio of carbohydrates, that gives it a really gloopy, gelatinous consistency, very different, like a corn flour, thickened milk dessert.