Orange Vanilla Bean Mousse

Last week I was in the mood to play with irish moss. I love this versatile sea veggie because it creates the most incredible silky, fluffy, spongy, raw desserts - particularly mousses, puddings, custards, and pie fillings. Another great thing about irish moss is that it provides a thick, creamy texture without using any nuts. I prefer to combine it with young coconut, coconut oil, and a bit of cashews in addition to flavorings and fruits, for an ideal consistency.

I had originally intended for this mousse to be only vanilla flavored, but an overflow of bright oranges in the fruit bowl caught my eye so I just had to try adding it at the end. Am I ever glad I did - the orange kicked up the taste ten fold. Try using fresh orange juice in place of the water and slightly decrease the sweetener. This dessert is light and spongy, making it perfect for summer.

Orange Vanilla Bean Mousse

3/4 cup water
3/4 cup irish moss gel*
1/2 cup cashews
5 tablespoons maple syrup
5- 6 drops stevia
Seeds of 1 vanilla bean
1 teaspoon vanilla extract
3 tablespoons melted coconut oil
2 teaspoons packed orange zest
2 drops orange essential oil (optional)

Blend all but the coconut oil, until smooth and creamy.
Add the oil and blend to incorporate.
Pour the mousse into ramekins or small dishes.
Chill in the fridge until firm, at least 6 hours. Serve it with orange segments if you like.

*Irish Moss Gel
1 cup water
2 oz soaked irish  moss
Rinse a handful of irish moss in cold water until any bits of debris have been removed. Keep rinsing until the water runs clear.
Allow the moss to soak in cold water for 6-12 hours.
Chop the moss and blend it with the tea or water until it warms up and turns into a gel.
Chill the gel in the fridge for 5-7 days, or use immediately.

If you'd like more irish moss recipes, try some of my other creations:
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12 Comments
  1. June 8, 2011 at 18:27
    Reply

    This looks delicious. I will have to hunt down Irish Moss. Thank you so much for carrying on with your desserts. I hope your health is incredible.

  2. June 8, 2011 at 20:42
    Reply

    Irish moss intimidates me! These all look so good though! Yum!

  3. June 8, 2011 at 22:35
    Reply

    I've been making something quite similar to this, with some orange zest in the mix too--so good...

  4. June 9, 2011 at 01:41
    Reply

    Wow - your photos always make me smile. What a delicious concoction created from seaweed! I have really grown to love irish moss. The unique lightness it brings to raw desserts is delightful.<br /><br />I think I need a ramekin!<br />xo

  5. June 9, 2011 at 01:50
    Reply

    As always, you make the most delicious desserts!<br /><br />Brooke Annessa<br />www.theannessafamily.blogspot.com

  6. June 9, 2011 at 03:27
    Reply

    oh YUM! thanks for sharing the recipe! xoxox

  7. June 9, 2011 at 10:52
    Reply

    I have never even heard of Irish Moss! HOW COOL!!

  8. June 9, 2011 at 16:33
    Reply

    I will also have to find some irish moss! Wow those mousse look amazing, I'm drooling :)

  9. June 9, 2011 at 23:51
    Reply

    these are awesome mousse recipes! I have some frozen irish moss gel in the fridge..<br />excited!<br /><br />xo<br /><br />Em<br /><br />http://www.pureglowsixteen.blogspot.com

  10. June 16, 2011 at 19:56
    Reply

    Such great recipes! I'm so excited to try some this weekend.I also really enjoyed reading through your newest blog!<br /><br />Meg<br />http://thewateredsprout.blogspot.com/

  11. December 29, 2013 at 15:17
    Reply

    Hi Do you use allot of coconutmilk or cashews in your ice cream recipies?<br /><br />I have a beatuful Icel cream machine but cannot tolerate coconut milk, coconut meat or cashews in my ice cream :(<br /><br />I can do rice milk or another option and just woundering if your book might fit me :)<br /><br />kindly Julia<br />

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