Last week I was in the mood to play with irish moss. I love this versatile sea veggie because it creates the most incredible silky, fluffy, spongy, raw desserts - particularly mousses, puddings, custards, and pie fillings. Another great thing about irish moss is that it provides a thick, creamy texture without using any nuts. I prefer to combine it with young coconut, coconut oil, and a bit of cashews in addition to flavorings and fruits, for an ideal consistency.
I had originally intended for this mousse to be only vanilla flavored, but an overflow of bright oranges in the fruit bowl caught my eye so I just had to try adding it at the end. Am I ever glad I did - the orange kicked up the taste ten fold. Try using fresh orange juice in place of the water and slightly decrease the sweetener. This dessert is light and spongy, making it perfect for summer.
Orange Vanilla Bean Mousse
3/4 cup water
3/4 cup irish moss gel*
1/2 cup cashews
5 tablespoons maple syrup
5- 6 drops stevia
Seeds of 1 vanilla bean
1 teaspoon vanilla extract
3 tablespoons melted coconut oil
2 teaspoons packed orange zest
2 drops orange essential oil (optional)
Blend all but the coconut oil, until smooth and creamy.
Add the oil and blend to incorporate.
Pour the mousse into ramekins or small dishes.
Chill in the fridge until firm, at least 6 hours. Serve it with orange segments if you like.
*Irish Moss Gel
1 cup water
2 oz soaked irish moss
Rinse a handful of irish moss in cold water until any bits of debris have been removed. Keep rinsing until the water runs clear.
Allow the moss to soak in cold water for 6-12 hours.
Chop the moss and blend it with the tea or water until it warms up and turns into a gel.