First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
For the irish moss mixture:
Combine the coconut milk, moss and ice cubes
5 minutes left, add the Irish moss. When 10 minutes are left
add the Willamette hops and Irish moss to the pot and continue
HE FILLING:
Put the Irish moss, salt, lemon juice, agave and
0 more minutes.
Add Irish moss and stir in gently.
ast Kent Goldings hops and Irish moss. Let stand for 15 minutes
Once you have cleaned and soaked and rinsed the Irish Moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
Add all the other ingredients except the lecithin and coconut butter. Blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
Pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
Top with your favourite berries or other toppings.
Bon Appetit!
or 30 minutes.
Add Irish moss and boil for 15 minutes
blend all together serve over the ice.
f you have tried this recipe - thanks for you input). Place
poonfuls of the Baileys Swirl (recipe below) into the pans alternately
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
ack to cool.
The recipe makes 24 cookies; you will
akes this rich chocolate cake \"Irish\" is not only to the
efore serving.
To prepare Irish Cream Sauce:
In a
entioned in the list. The recipe editor can be a pain
nly need 1/2 the recipe for the sauce, or make
Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
Whip eggs; add all ingredients.
Stir well and pour into containers.
Store in refrigerator right away.
For richer flavor, double recipe and add small bottle inexpensive Irish cream.