Irish Moss Jelly

Ingredients

• 4 cups Granulated sugar (Originally '1 Seer'. Converted based on standard weight (approx 2 lbs).)
• 1 1/2 ounces Irish Moss (dried) (Originally '4 Tolas'. Dried seaweed (Chondrus crispus).)
• 1 tablespoon Lemon juice (Strained)
• 1 whole Egg (Used for clarifying the syrup)
• 15 pods Green cardamom pods
• 1 tablespoon Brandy (Originally 'Gradi'. Optional flavoring.)
• 1 teaspoon Lemon essence or Rose essence (To taste)
• 10 cups Water (Estimated for boiling moss and making syrup)

Instructions

1. 1Crush the cardamom pods and tie them loosely in a small piece of muslin cloth. Wash the Irish moss thoroughly in cold water three times to remove any grit or strong sea taste, ensuring not to wash away its gelling properties.
2. 2Place the washed moss in a tinned or non-reactive pot with about 8 cups of cold water. Simmer slowly, uncovered, until the moss releases its gelatin and the liquid reduces to approximately 4 cups (2 seers). Strain this liquid through a coarse cloth without squeezing the moss, to keep the jelly clear. Discard the solids.
3. 3In a separate pot, combine the sugar with about 2 cups of water. Whisk in the egg (white and shell can be used for clarification) and bring to a boil. As it boils, a scum will rise to the top; skim this off carefully until the syrup is perfectly clear. Strain the syrup.
4. 4Pour the strained moss liquid into the clarified syrup in a clean pot. Add the cardamom bag and lemon juice. Simmer slowly, uncovered, skimming off any foam that rises. Continue cooking until the mixture reduces to about 2.5 to 3 cups (approx. 1.25 seers) and thickens.
5. 5Remove the pot from the heat. Discard the cardamom bag. Stir in the brandy and essence. Pour the mixture into wet molds or a glass dish. Place the molds in a pan of cold water (ensure no water enters the jelly) to help it set quickly. Chill until firm.