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Irish moss, an edible seaweed which grows along the Atlantic coasts of Europe and the northern US, has been used for centuries as a food source in many different cultures. To our surprise, it works like a charm as a thickening agent in this delicious panna cotta Recipe. Food historian, cookbook author, and lecturer Francine Segan brings the past to delicious light with her version of the classic Italian dessert, panna cotta. The odd, gnarly looking dried moss is a key ingredient in both the custard and the delectable salty caramel sauce drizzled over the top. Dried Irish moss can be found in Latin grocery markets near other dried spices and chiles. Be sure to soak and rinse it well to remove sand before cooking. VANILLA PANNA COTTA 1. Put cream in a heavy saucepan over medium high heat and bring to a boil. Reduce heat to low, stir in moss or gelatin and simmer, covered, for 20 minutes. 2. Remove from heat. Stir in sugar and vanilla until dissolved. Pour through a strainer into a pitcher; evenly fill 6 six-ounce ramekins and refrigerate until firm, at least 8 hours or overnight. 3. To serve, run a sharp knife around inside edge of each ramekin and invert onto a plate. Drizzle with warm caramel sauce. IRISH MOSS CARAMEL SAUCE 1. Put the sugar and water in a deep heavy saucepan and stir until sugar is evenly moistened. Bring to simmer over medium high heat. Continue cooking, without stirring, until deep golden brown, about 8-10 minutes. 2. Remove from heat. Very slowly add cream; mixture will bubble up. Once settled, stir in moss and return to low heat. Cook, stirring occasionally, until thickened, about 6-8 minutes. Remove moss; serve warm drizzled over panna cotta. Makes 6 servings Special Thanks: |
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