Irish Moss Strawberry Mousse and Gelato Ice Cream

Strawberry Mousse with Ice Cream from Amore Bio Gelato

Time for dessert? While it is fresh strawberry season it would be a pity not to prepare another Irish Moss Mousse. It's But first, I'll be honest. I didn't mnake the ice cream myself. I left that to the experts at Amore Bio Gelato in Poznan where I bought their excellent homemade Italian ice cream.

Ingredients for the strawberry mousse:
10g dried carragheen (Irish moss)
20 large strawberries
1l water
2tbs honey or sugar

Preparation:
Add the carragheen to the water in a saucepan, bring it to the boil and simmer for 15-30 minutes until about half of the water has evaporated. Add the strained water to the strawberries and honey/sugar and blend while still hot. Immediately pour the mousse into your dessert bowls and allow to cool before refrigerating if you want to serve the mousse cold.

Enjoy!

Oatmeal porridge with dillisk (dulse)

It's been a while since I last posted here so it's time for something new. Here's something simple just to get back into the swing of things: Dillisk porridge!

Before soaking

Dillisk porridge

This is a nice combination if you're looking to start the day off with a healthy breakfast. All you need to do is soak the oats in water (preferably overnight). You can add the dillisk and soak them together or soak the dillisk separately, then cut it into smaller pieces and add it to the porridge oats. Put the soaked porridge and dillisk in a saucepan, bring it to the boil and allow it to simmer for about 5 minutes. That's it. There's no need to add salt.

This dish is perfect for anyone doing endurance sport training as it provides lots of protein, fibre, nutrients etc. The dillisk is high in potassium and it contains vitamin B-12. This makes it an important foods source for vegans. This dish should also help anyone who is trying to lose weight, stabilise blood sugar levels and pressure.

Enjoy!