{ raw vegan, gluten-free, serves 4 }
There’s no precise recipe for this dessert since it was something I kind of winged. But winging ingredients usually makes for the best outcomes.
Actually, the experiment did begin intentionally. Lately I’ve been playing with a lot of agar agar and Irish moss for an article in an upcoming issue of Purely Delicious magazine. These are two very versatile sea vegetables that anyone preparing natural and raw foods should get to know.
I know, I know…sea vegetables in dessert? Absolutely. Agar agar and Irish moss are flavorless with virtually no smell which makes them ideal for sweet or savory dishes. They brilliantly replace conventional emulsifiers, thickeners, and gelatins that contain animal by-products or chemical additives. Agar agar is great for making jellies (or in this case, gelée), and Irish moss adds volume and super creamy lusciousness to puddings and sweets.
To prepare Irish moss, add one cup to 4 cups purified water in a large container and soak in the refrigerator for 2 to 3 days. Change the water and rinse at least once a day. Then blend moss with its water to make a purée. Strain out any remaining particles with a seive. This will keep in an an air-tight container in the refrigerator for up to 3 weeks to use as needed.
To use agar agar as a gelatin, dissolve 1 tablespoon in 1 cup hot water (or increase measures as needed). Wait for the liquid to cool before adding to recipe.
For the parfaits, I blended fresh young coconut, fresh pineapple, some puréed Irish moss, agave, coconut oil, a scraped vanilla bean, and a pinch of salt all together until very smooth.
For the raspberry gelée, I blended fresh raspberries, agar agar liquid, agave, lemon juice, lemon zest, and a pinch of salt. Allow this to set and chill, preferably overnight. Pulse it through a Vita-mix or blender to loosen it before layering into parfaits. Any remaining gelée can be put into freezer for a delicious raspberry sorbet.
<3, JMK
P.S. This is really good for breakfast, too.
