Re-post of message: Irish Moss as a thickening for vegetarians and vegans

[Guest guest]

[Re-posted message from Winterchill]

 

Several months ago i was watching a show on PBS called Cultivating Life and

theydid a segement on Irish Moss. IM is used as a thickeners which could solve a

problem for all veggies.

 

 

Here is the article and link to website.

 

 

http://www.cultivatinglife.com/recipe.php?id=184

 

Vanilla Panna Cotta with Irish Moss Caramel Sauce

from CLLF 301 Moss

Irish moss, an edible seaweed which grows along the Atlantic coasts of Europe

and the northern US, has been used for centuries as a food source in many

different cultures. To our surprise, it works like a charm as a thickening agent

in this delicious panna cotta Recipe.

 

Food historian, cookbook author, and lecturer Francine Segan brings the past to

delicious light with her version of the classic Italian dessert, panna cotta.

The odd, gnarly looking dried moss is a key ingredient in both the custard and

the delectable salty caramel sauce drizzled over the top.

 

Dried Irish moss can be found in Latin grocery markets near other dried spices

and chiles. Be sure to soak and rinse it well to remove sand before cooking.

 

VANILLA PANNA COTTA

 

3 cups heavy cream

1 ounce dried Irish moss, rinsed well and drained, or [ non-vegetarian food

ingredient removed by moderator]

2 tablespoons granulated sugar

2 teaspoons pure vanilla extract

Irish Moss Caramel Sauce (recipe follows)

 

1. Put cream in a heavy saucepan over medium high heat and bring to a boil.

Reduce heat to low, stir in moss or [non-vegetarian food item removed by

moderator] and simmer, covered, for 20 minutes.

 

2. Remove from heat.. Stir in sugar and vanilla until dissolved. Pour through a

strainer into a pitcher; evenly fill 6 six-ounce ramekins and refrigerate until

firm, at least 8 hours or overnight.

 

3. To serve, run a sharp knife around inside edge of each ramekin and invert

onto a plate. Drizzle with warm caramel sauce.

 

IRISH MOSS CARAMEL SAUCE

1/2 cup granulated sugar

1/4 cup water

1/2 ounce dried Irish Moss, rinsed well and drained

 

1. Put the sugar and water in a deep heavy saucepan and stir until sugar is

evenly moistened. Bring to simmer over medium high heat. Continue cooking,

without stirring, until deep golden brown, about 8- 10 minutes.

 

2. Remove from heat. Very slowly add cream; mixture will bubble up. Once

settled, stir in moss and return to low heat. Cook, stirring occasionally, until

thickened, about 6-8 minutes. Remove moss; serve warm drizzled over panna cotta.

 

Makes 6 servings

 

Special Thanks:

Francine Segan, author, " Shakespeare's Kitchen " and " The Opera Lover's Cookbook "

www.francinesegan..com

 

 

 

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The world is a stage, but the play is badly cast.(Oscar Wilde)