Lemon Deelite
by Kate Magic
I am a confirmed Irish Moss addict - I've been eating it nearly every day since we first got it. This is my favourite way to prepare it - it's light and creamy and reminds me of a certain dessert I used to eat as a child. Am working on a butterscotch flavour...
Serves four
Time needed: 3 -7 days presoaking, 10 mins to make, 4 hrs to set
Equipment needed: blender
- 1 oz or 30 g irish moss, prepared as below
- 4 cups or 1 litre almond milk
- 1/4 c or 2 tbsp lecithin
- 1 c or 100 g lucuma
- 2 lemons (peeled)
- 1/4c or 2 tbsp agave
- 1/2 c or 60 g coconut butter (melted)
It seems there's a bit of a knack to Irish Moss. It's not the easiest of ingredients to use, but once you've made friends with it, you'll find it was worth the effort. This is the method we have found works with the moss that we sell.
Take your moss and rinse it well. Then find an airtight container to house it in (we use our empty 1 kg coconut butter tubs), and put the moss and 1 cup (250 ml) pure water in the tub. Put the lid on and leave it in the fridge. We find our moss likes a minimum of three days soaking, and up to seven days.
When you're ready to use it, throw away the soak water, and make sure NOT to rinse the moss again. Blend it up with 1 cup (250 ml) of the almond milk. Blend it for a good few minutes until the moss is broken down as much as possible, and the mixture starts to go light and fluffy. At the same time you can be melting your coconut butter over a low heat.
Then add the lecithin, lucuma, agave and lemon flesh and blend again, also for a few minutes, until you have a thick cream. Add the coconut butter and blend again and then gradually add the remaining 750 ml (3 cups) of almond milk. Whip it for another good minute, then pour out into a large mold or serving dish. Refrigerate for at least four hours and then serve as is or with seasonal berries.
We can't tell you how long it keeps because we've never any left long enough, but we'd guess up to a week.
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