What is Irish Moss?
Irish Moss, also named Sea moss, is basically a seaweed which has many health benefits but most interestingly can act as a thickener in food. That is it can take the place of gelatine. It’s completely tasteless although Irish Moss does tend to smell like the ocean. This fortunately, does not transfer to your food. Since Irish Moss acts like gelatine, you can use it as a nut replacement or in a variety of other raw recipes for e.g. raw cakes, raw cheesecakes, puddings, soups, raw cream or dips and more.
How to prepare Irish Moss.
Take a handful of Irish Moss, place it in a plastic bowl and rinse it many many times until all the sea grit has been washed away. Use your fingers to get into all the seaweed. This could take up to twenty times of rinsing. The smell never really goes away, but don’t despair. Rinse until the water runs clear and there’s no more sea grit.
Once your satisfied all sea grit has been washed away, submerge the Irish Moss in filtered water. I allowed enough water for the Irish Moss to expand at least 3-4 times. Cover with cling film. Leave at room temperature for at least 3-4 hours. Then transfer to fridge where you can leave it overnight or for 24 – 48 hours depending on how fast your Moss expands.
By the next morning your Irish Moss should have expanded at least 2-4 times. This all depends on how fresh your Irish Moss is. Rinse the Irish Moss.
Pop the Irish Moss in a blender with some water. Keep on adding water to reach desired consistency. The consistency should be gel-like or creamy.
Now there will probably be too much Irish Moss for you to use in one go. So I portioned them off in resealable plastic bags and placed them in the freezer. I also placed some in ice cube trays that were then wrapped in plastic resealable bags and froze these as well. The thicker the Irish Moss the less you’ll need in your cooking. When using in cooking, use a bit at a time to gauge the consistency desired.
Irish Moss in its bought form.
The Irish Moss the next morning. Its expanded into a durable rubbery seaweed.
The Irish Moss after its been blended
I’ve used Irish Moss in a Raw Pumpkin pudding dessert topped with Cashew Cream. Which i will be posting next.