Lab Exercise

Basic Irish Moss Pudding (Blancmange)

½ cup fresh Irish moss, thoroughly washed in several changes of fresh water (or ¼ cup dried moss)

1 quart milk

½ cup honey or sugar

pinch of salt

1 tsp. vanilla (or almond extract)

 

1. After washing, soak the Irish moss in cold water-10 minutes for fresh and ½ hour for dried moss. Place Irish moss in a doubled cheesecloth square and bring ends up to form a bag.

2. Bring milk to a simmer and suspend bag in the milk. Continue to simmer the mixture for 30 minutes. Press against the bag with a broad spoon to help release the gelling agent.

3. Remove the bag, and add sweetener, salt, and flavoring. Pour into a bowl or a mold that has been dipped in cool water first. Chill until set.

Variations for Blancmange

Chocolate- or Carob-flavored Pudding

After the bag has been removed, add 2 tablespoons of pure cocoa or carob powder. Be sure to check for sweetness and add vanilla and salt. A pure chocolate candy bar can be broken up and added instead of the cocoa, but use less sweetener in that case.

Coffee-flavored Pudding

Add 1 to 2 teaspoons of instant coffee (to taste) or substitute 1 cup strong coffee for 1 cup of the milk in the basic Irish moss pudding recipe.