Irish Moss Blanc-Mange

Ingredients

• 0.33 cup Dried Irish Moss (About 20g)
• 4 cups Milk
• 0.25 teaspoon Salt
• 1.5 teaspoons Vanilla Extract
• 1 medium Banana (For garnish)
• 2 tablespoons Sugar (Or to taste, for serving)
• 0.25 cup Heavy Cream (For serving)

Instructions

1. 1Soak the Irish moss in cold water to cover for 15 minutes. Drain the water and pick over the moss to remove any debris.
2. 2Add the soaked and cleaned Irish moss to the milk in a double boiler. Cook over simmering water for 30 minutes, stirring occasionally. The milk will thicken slightly.
3. 3Add salt to the milk mixture. Strain the mixture through a fine-mesh sieve or cheesecloth to remove the Irish moss. Stir in the vanilla extract. Re-strain if necessary to ensure a smooth texture.
4. 4Lightly grease individual molds with a neutral oil or cooking spray. Pour the blanc-mange mixture into the prepared molds. Chill in the refrigerator for at least 2 hours, or until set. To serve, unmold the blanc-mange onto a glass dish. Garnish with thin slices of banana and a slice on top of each mold. Serve with sugar and cream.