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Irish Moss is unprocessed, raw seaweed, which can be used as a gelling agent without cooking. It is easy to use, but can be difficult to find in health food stores. You can purchase it online though. It’s an amazing as a thickener and emulsifier (able to bind fat and water- based ingredients) and can help cut down on nuts in many recipes. It is also known as pearl moss, carrageen moss, seamuisin, curly moss, curly gristle moss, Dorset weed, jelly moss, sea moss, white wrack, and ragglus fragglus. In its fresh condition it is soft and cartilaginous, varying in color from a greenish-yellow, through red, to a dark purple or purplish-brown.
I am claiming Irish Moss as the “Ingredient of the Year”! I love this stuff, not so much due to flavor but due to its magic ability to create wonderful effects in your recipes. I processed some of this Irish Moss into a gel…I got a bit over zealous and ended up with a quart of gel. Most recipes only call for 1/4 cup so a little seems to go a long way. So what to do with all this gel?! Not wanting to be wasteful, I relied on myself to be resourceful.
The gel I made had already set up in the jar so I knew it was going to be hard to measure out 1/4 cup sections, so I threw the gel back into the blender and whipped it back up again. I then measured out 1/4 cup sections and put it in a muffin pan. I then placed it in the freezer. A few hours later I popped them out of the muffin tins and threw them all in a freezer Zip-lock bag. Now when we need some Irish Moss Gel we can just grab it and go! Read below for use ideas.
To use in a recipe, use 1-5 Tbsp of Irish moss gel to 1 cup of product. Quantity depends on the recipe you are making and the thickness desired.
Ingredients: Yield: 2 1/2 cups
Health Benefits and Uses:
The gel is used in different recipes or you can simply add it to a salad dressing, a mayonnaise, smoothie or any other dish that requires thickening. Use 2-3 tablespoons of gel for 1 cup of dough or liquid. It works very well also to keep nut milks from separating while in the fridge and to make them thicker (one teaspoon will suffice here).
Irish Moss will make any liquid fluffy and is a substitute for gelatin and other thickeners. You may use it for sweet deserts, ice-creams, shakes, parfait, mousse, pies, as well as savory dishes, nut cheese and nut “yogurt “. This product can thicken your recipes and give a gel like texture that you would get from adding a bunch of fat and nuts. So you really can make guilt free raw desserts and dressings!