Irish Moss

Granulated - Use it to thicken and improve texture. It is from the wild shore of the east coast of Canada.

Soak it for two days and then rinse it well.  Put about 1/2 a cup of the moss with about 1 1/4 cup water in the Blender.  It got very thick and the blender labored.  Blend till it becomes a thick gelatinous consistency.  Then squeeze it through a nutmilk bag.  The cheesecake recipe we used called for a couple tbsps of the moss gel and it really made a big difference in the texture and quality of the dessert.  I've made raw cheesecakes before, but they were really thick and almost too rich (all nuts).  This one I made with the irish moss has a lighter, creamier texture but also more structure (it holds itself together). 

• 1 lb bag is $15.00
• 5 lb bag is $60.00
• 44 lb case for $440