Irish Moss-pcs

Granulated - From the wild shores of the east coast of Canada. Sun bleached in sea water and then dried. This brown irish moss is said to be more gelatinous than the white that has been bleached much longer.  Used to thicken and improve texture, mainly in raw dessert recipes, such as cheesecakes, puddings and mousse. 

To make Irish Moss Paste:
1-Soak it overnight or longer and then rinse it well.  
2-Put about 1/2 a cup of the moss with about 1 1/4 cup water in the Blender.
3-Blend till it becomes a thick gelatinous consistency.  
4-Then squeeze it through a nutmilk bag.
5- Place in glass bowl in refrigerator to set. Irish moss paste will last in the refrigerator for a at least 10 days.

 

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