Interesting recipe & news to me!

If you happen to see the 'cultivating life' episode they show the entire recipe being prepared...

MadArt (ist)

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“Raw Irish Moss is to Pudding, Cream Pie, Meringue, Whipped Cream, Salad Dressing, Smoothies, Sauces, anything you could want a stable-liquid form for! While gelatin is an animal-derived protein, Irish Moss contains a polysaccharide (a natural form of sugar) which, when thoroughly blended, also disperses throughout a liquid to create a semi-solid structure. In fact, the carrageen found in Irish Moss is used by the mainstream food industry to make jellies, ice creams, dressings and other foods!

In addition to its functional benefits, Raw Irish Moss is an excellent source of minerals. This almost-tasteless seaweed is loaded with life-enhancing nutrients such as sulphur compounds, protein, iodine, bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, pectin, B-vitamins and vitamin C. Notably absent from a vegetarian diet, sulphur-containing amino acids, such as taurine, are abundant in Irish moss, more so than in any other type of seaweed!

Healing benefits of Raw Irish Moss are abundant. As a soothing aid to all mucous membranes, Irish Moss eases such digestive ailments as gastritis, dyspepsia, nausea, heartburn, indigestion, constipation, and peptic and duodenal ulcers. Irish Moss also has antibacterial, antiviral, and anticoagulant activities. Used topically, Irish Moss helps to soothe skin conditions such as eczema, psoriasis, dermatitis, sunburn, and chapped skin.”

VANILLA PANNA COTTA





3 cups heavy cream
1 ounce dried Irish moss, rinsed well and drained
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 gelatin 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
½ cup granulated sugar
¼ cup water
½ 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"
http://www.francinesegan.com

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


Soaking and cleaning irish moss for use:

http://lib.store.yahoo.net/lib/yhst-96025587295787/soakingirishmoss.pdf


looked delish…