Iceland Moss
Ingredients
Directions
Make the jelly
Infuse the Iceland moss in hot water for 15 minutes.
Strain the water and boil the moss in fresh milk until reduced to 1½ pints.
Cool the mixture in a mold to form a jelly.
Serve
Serve with fruit jelly, such as quince or apple, if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Iceland moss
- Its natural gums thicken and set the milk into a soft jelly as it cooks.
- Fresh milk
- Forms the creamy base that the moss gels, giving the jelly body and a mild flavor.
The step that matters
Boil the moss in milk until reduced to 1½ pints. Boiling concentrates the moss gums and dissolves them fully into the milk. Too little reduction leaves the jelly soft and weak, while the right reduction lets it set firm as it cools.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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