Carrageen Recipes

Irish moss has traditionally been widely used in the food industry, as a strong gelling agent, e.g. in ice cream making. carrageen moss can be chewed as it is purchased, but most people prefer to rinse this herb two or three times in cold or tepid water, the Irish moss is then left to soak for 10 to 15 minutes, before being transferred to a saucepan (still in the soaking medium) and then placed over a low heat until the seaweed almost totally dissolves, then if required it can be strained. After that when the Irish moss has been , ingredients can be added, the resultant mixture, then can be placed in a mould and transferred to a fridge to solidify.

Irish moss is a natural alternative to gelantine ideal for vegetarians and vegans alike.

Generally, as a rule of thumb, a half cup will thicken four to five cups of diluted liquid. Irish moss can therefore, be used as a natural gelling agent in soups and stews, gravies, salad dressings (used in conjunction with a dulse garnish) or in cakes and pies. carrageen moss tastes especially delicious when a small amount of Irish moss jelly is combined with coca as a night cap drink.

A decoction of Irish moss can be made after soaking 1 oz of the herb in cold or tepid water for 15 to 20 minutes, then boiling in 4 to 5 pints of milk or alternatively water if desired, for 10 to 15 minutes. The mixture produced should then be strained and liquorice, or lemon can be added, and sweetened to taste. An especially appetising way to ingest Irish moss when combating colds or flues, when the sufferer appetite is often suppressed.

Interestingly I remember reading some where that seaweeds aid in the digestion of beans when cooked with them.

Irish moss Dessert:

1/4 oz Carrageen moss

1 1/2 pints of milk

Vanilla pod or vanilla essence

2 table spoons of sugar

1 egg separated

Soak the Irish moss in water for ten minutes. Place in milk. Bring the mixture to the boil (with a vanilla pod, if including it in the recipe), cover the saucepan and simmer gently for 20 minutes, if the milk evaporates, the carrageen will have have thickened too much. Pour through a strainer and rub through the jelly, then add the sugar and vanilla essence. Beat the egg yolk into the mixture. Whip the white until stiff and fold in, it should float to the top to produce a foamy appearance. Then cool and allow the desert to set in the fridge. Serve with fruit compote, caramel sauce or soft brown sugar and cream, scrumptious. (Anon.)

Carrageen Peppermint Cream:

A Handful of Carrageen Moss

1 1/2pts Milk

A pinch of Salt

2 tbsp Sugar

6 drops Peppermint Oil

Green Food Colouring

Whipped Cream and Chocolate sauce to serve

Soak the Irish moss in cold water for 15 minutes until soft. Rinse well and drain. Then place the milk, moss and salt in a large saucepan. Bring to the boil and cook until the liquid is thick and creamy. Add sugar, peppermint oil and green food colouring and blend well. Strain Into a serving dish through a sieve to remove the carrageen (this can be discarded). Leave to set. Finally, serve with whipped cream and chocolate sauce. (Anon.).

Carrageen Moss Cream:

1/2 oz dried Irish moss

17 fl milk

1 vanilla pod; split

1 orange; peel stripes only

2 oz sugar

2 eggs; separated

Wash the Irish moss in warm water and soak for 5-10 minutes. Place in a pan with the milk, vanilla pod and a few stripes of orange peel. Boil and simmer gently for 15-20 minutes. Pass the milk through a fine mesh strainer, extracting all the gelatine from the carrageen. Whilst the liquid is still hot, whisk in the egg yolks and sugar. Cool slightly. Stiffly whisk the egg whites and fold into the mixture. Spoon into one large or individual small moulds and chill for at least 4-6 hours. (Converted by MC_Buster. Recipe by: Big Kevin Little Kevin Converted by MM_Buster v2.0l).

Find mouth watering dulse recipes here