Irish Moss Blanc-mange

creamy and nourishing


serves 4

12 grams dried Irish Moss
2 cups full fat milk
Rind of 1 lemon
3 drops vanilla essence
1 large egg
3 tbsp caster sugar


Rinse the Irish Moss thoroughly several times and soak in warm water for 10 to 15 minutes. Discard the water and place the Irish Moss, milk, lemon rind and vanilla in a saucepan. Bring to the boil and simmer over the lowest possible heat for 20 to 25 minutes. As the mixture simmers it will slowly and visibly begin to thicken.

Meanwhile separate the egg and, in a bowl, beat the yolk and sugar together until pale in colour. Pour the milk and Irish Moss through a sieve onto the sugar and egg mixture; continue heating to ensure that both mixtures are evenly mixed and cooked together. Set aside to cool and settle.

Beat the egg white until stiff and gradually fold into the Irish Moss mixture. Place in the refrigerator to set. If you wish to use a mould to set this recipe, wet it first so that the pudding will be easily released.

Serve chilled with honey and a little whisky beaten together with cream: or serve with blackberry compote or stewed gooseberries.

Chefs tips

* the jellifying strenght of irish Moss may vary according to seasons, provenance & specie.