Iceland Moss Jelly
This traditional restorative jelly is prepared from dried Iceland Moss, a lichen historically valued for its soothing properties during illness. Simmered with sherry, lemon, and sugar, the moss releases natural gelling agents to create a firm, albeit naturally bitter, set dessert. While the flavor is medicinal and distinct, it was a cherished remedy for strength and respiratory relief in the 19th century.
Ingredients
- 1 ounce Dried Iceland Moss (Originally '2.5 tolas'. A lichen used for gelling.)
- 2 cups Water (warm) (For washing the moss.)
- 3 cups Water (cold) (Originally '1 seer'. Quantity estimated for boiling.)
- 3 tablespoons Sugar (Originally '3 tolas'.)
- 2 teaspoons Sherry
- 1 teaspoon Lemon juice
- 1/4 egg Egg white (Used for clarification.)
- 2 teaspoons Cold water (For mixing with egg white.)
Instructions
- 1Take the dried Iceland Moss leaves and wash them thoroughly with warm water to remove impurities. Drain the water completely.
- 2Place the washed moss in a clean saucepan (originally a tinned vessel) and pour in the 3 cups of fresh cold water. Place over low heat and stir continuously with a wooden spoon until it comes to a boil. Once boiling, cover the pan and let it simmer gently for 30 minutes.
- 3Add the sugar, sherry, and lemon juice to the simmering mixture. In a small bowl, mix the 1/4 egg white with 2 teaspoons of cold water, then stir this mixture into the saucepan. Continue to cook, stirring occasionally, until the liquid has reduced to approximately 1 cup (originally '1 pasher').
- 4Remove from heat. Wet a jelly bag or a clean, thick cloth and wring it out. Strain the hot liquid through the cloth into a mold or bowl. Allow it to sit undisturbed for 5 to 6 hours until firmly set. Note that the final jelly will have a cloudy appearance and a distinct bitter taste, characteristic of its medicinal use.