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  Added: May 04, 2011  •  Visited (399)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Carrageen Moss Blancmange
Carrageen moss is edible seaweed which is plentiful on the rocky Irish coast and is used in most parts of the island. When bleached and dried, it will keep for years.

What You Need:
  • ˝ oz carrageen moss (also called Irish)
  • Flavoring
  • Sugar
  • 1 pint milk
  • A little wine, if desired

  • 1 oz moss
  • 1 pint water
  • 2 oz loaf sugar
  • Juice of 1 lemon

  • How To Cook:
    1. Pick over the moss carefully before weighing it out, and then wash it well in tepid water.

    2. Put into a saucepan with the milk and simmer very gently for ˝ hour. (Alternatively, cook it in a double saucepan, allowing more time.)

    3. Flavor with vanilla, lemon rind or a bay leaf, or as desired, and sweeten to taste.

    4. Strain through muslin and leave until cold. A little wine may be added if wished.

    1. Simmer moss in 1 pint water instead of milk, strain the liquid on to loaf sugar and the strained lemon juice, then leave to set.

    This recipe is also available in:
    Cuisine » Europe » Ireland
    Dish » Desserts
    Main Ingredient » Herbs & Spices » Kelp & Seaweed
    Main Ingredient » Dairy » Milk
    Main Ingredient » Fruits » Lemon


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