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Irish Moss Ginger Mousse
Irish Moss Ginger Mousse is a modern Irish recipe for a classic chilled mousse of whipped cream and egg white flavoured with ginger and lemon zest that's set with the agar extracted from Irish moss (carraghen) seaweed. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Moss Ginger Mousse.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+chilling and cooling)
Serves:
4
Rating: 
Tags : Wild FoodSpice RecipesDessert RecipesMilk RecipesIrish Recipes
This is a classic recipe for a home-made egg white and cream mousse that uses the natural
agar from Irish Moss seaweed (also know as carragheen or carrageen) as a setting agent and employs ginger and lemon zest as flavourings.
Ingredients:
30g dried
Irish Moss
1 egg white
300ml double cream
60g sugar
550ml water
1/2 tsp freshly-grated
ginger
freshly-grated zest of 1 lemon
Method:
Combine the Irish moss, sugar, ginger and lemon zest in a pan with the water. Bring to a boil, reduce to a simmer and cook for 3 minutes. Strain into a bowl and set the liquid aside to cool (discard the solids).
When the mixture has cooled, whisk the egg whites and the cream in separate bowls until stiff. Fold the egg whites into the cream then combine this mixture with the strained Irish moss infusion and place in the top of a bain-marie (double boiler).
Bring the mixture almost to a boil then divide between four individual moulds lined with clingfilm (plastic wrap). Allow to cool then chill in the refrigerator for at least two hours. To serve, turn each mould out onto a serving plate and decorated with sliced orange segments and fresh mint sprigs.
