Airy, soft and thoroughly indulgent, this mousse owes its unique texture to Irish moss, a red seaweed that sets naturally once blended. Cinnamon and vanilla give it the air of a spiced marshmallow, while coconut oil brings the melting quality. A dessert to start a little ahead, so it has time to set in the fridge.
Raw cinnamon marshmallow mousse
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Ingredients
Irish moss gel
- 3/4 cup water
- 60 g soaked Irish moss
Mousse
- 1 cup Irish moss gel (see above)
- 3/4 cup cashew nuts
- 6 tbsp water
- 6 drops liquid stevia
- 5 tbsp coconut nectar (or honey)
- 1 1/2 tsp cinnamon
- 1 tsp powdered lecithin
- 1/2 tsp pure vanilla extract
- The seeds of half a vanilla pod
- 1/8 tsp freshly grated nutmeg
- A pinch of Himalayan pink salt (equivalent to 1 tablespoon - 15 ml - of seawater)
- 1/3 cup plus 2 tbsp melted coconut oil
Preparation
- Rinse the Irish moss in cold water until the water runs clear, to remove every trace of grit.
- Leave it to soak in cold water for 6 to 12 hours.
- Chop the soaked moss and blend it with the water until the mixture warms slightly and turns into a gel.
- Let the gel cool in the fridge for 5 to 7 days, or use it straight away if you are in a hurry.
- Blend all the mousse ingredients except the coconut oil in a powerful blender, until smooth and creamy.
- Add the melted coconut oil and blend again to incorporate it fully.
- Divide between ramekins or dessert cups, then chill for at least a few hours, until the mousse has set.
- Decorate as you please before serving.
Tip
The Irish moss gel is all the better for being made several days ahead: the longer it rests in the fridge, the more firmly it sets, for up to 5 to 7 days.
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FAQ: your questions about Irish moss
What exactly is sea moss?
It is the common English name for a red seaweed, Chondrus crispus, which grows on the rocky coasts of the North Atlantic - Brittany and Ireland included. Harvested, rinsed and dried, it comes as small brittle fronds, beige to purplish. What interests the cook is its carrageenans, soluble fibres that absorb water and form a gel once the seaweed is blended. That is exactly the mechanism used here: no cooking, no gelatine, just a seaweed soaked and then put through the blender.
Is sea moss the same thing as Irish moss?
For Chondrus crispus, yes: sea moss, Irish moss and Irish sea moss are three names for the same seaweed. The English term has spread widely on social media in recent years, to the point where it now appears on labels everywhere. One word of caution, though: other tropical species also circulate under the commercial name of sea moss, notably Eucheuma cottonii, whose texture and taste differ. For a recipe like this one, check the Latin name on the packet rather than the marketing name alone.
Where can I find organic sea moss?
In organic food shops or from specialists in edible seaweed, as dried whole moss or as a powder. The whole dried form needs the rinsing and soaking described above; the powder goes straight in, which saves several hours but gives a slightly less firm gel. In both cases, look at the origin and the harvesting method: a North Atlantic seaweed, hand-harvested and dried at low temperature, keeps its setting power better than a product that has been heated or bleached.
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