Food and gelling agent
Irish moss is boiled and eaten in many countries,
for example in France, Ireland, Iceland and North America. In the cell walls,
the chemical compound polysackarid, also known
as carrageen is found and is of great interest for the food industry.
Carrageen is used as a thickener or gelling agent in puddings,
sauces and other foodstuffs where consistency is important. Even many dairy
products contain carrageen, that is also known as additive E 407. It is
also used as an emulsifier in the production of paint, cosmetics and medicine
where different liquids need to be mixed.
This vanilla ice cream contains carrageen, the number
the additive is E 407.
Ulla Gustavsson from Kungsbacka has contributed
with a recipe using irish moss to make the summers strawberry pudding adequately
thick. Soak 1,5 dl dried irish moss for 30 minutes. Pour 1 litre of milk
into a saucepan. Put the irish moss into a bit of thin cotton gauze and
tie to form a bag and place in the saucepan with the milk and simmer for
30 minutes. Occasionally squeeze the jelly out by pressing the bag of irish
moss against the side of the saucepan. Stir occasionally. Add 0,5 litres
of fresh strawberries, 1 dl honey and a pinch of seasalt. Whip the ingredients
together and pour into dessert dishes and let stiffen in a cool place. Serve
after a few hours with whipped cream.
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