Description
Sea moss is a vegan, gluten-free source of many nutrients, including Vitamin B2, calcium, magnesium, and zinc.
Irish Moss can be eaten as it is but also used as a thickener, e.g. in raw pastries.
Chondrus crispus also called carrageenan seaweed, carrageenan algae, pearl moss, cartilage seaweed, carrageenan moss, Irish moss, or just carrageenan. This is a red algae that grows along the Atlantic coasts of Europe and North America. This Irish Moss comes from Ireland.
If you boil the algae, a slime is formed. It naturally contains carrageenan which is a thickener (E407) and an alternative to gelatin. In conventional food production, carrageenan is used in meat, milk, desserts, jam and ice cream. But because the faint algae taste can be washed away, it is perfect for puddings, creams and mousse-like raw desserts.
Here’s what you can do to take advantage of the thickening properties of Irish moss:
Rinse thoroughly (calculate 20 g for a large cake, for example)
Put the moss in a plastic bowl, cover with water, put on the lid, put in the fridge.
The algae is ready to use after a day, is at its best after 3–4 days but lasts up to 7 days in the fridge.
Mix without the soaking water with the desired liquid (approx. 2 dl). Try to get as small pieces as possible.
