Broccoli Aspic

Ingredients

2 tablespoons bars agar-agar or 5 agar flakes

1 quart water or light vegetable stock

1 1/2 tablespoons shoyu, to taste

1 teaspoon grated fresh ginger root

1 large bunch (1 1/3 to 1 1/2 lb) broccoli

1 sweet red pepper, diced

parsley and radishes, for garnish

Preparation

Rinse the agar bars under cold water until soft. In a 2-quart saucepan, combine the agar bars or flakes, the water or stock, shoyu and ginger. Bring to a boil, reduce heat, and simmer for a few minutes or until the agar is thoroughly dissolved. Taste and correct the seasoning.

Pour the mixture into a mold or bowl with a 6-cup capacity and place in the refrigerator for 15 to 20 minutes, or until agar begins to thicken.

Separate the broccoli into florets. You should have 2 cups. Steam florets briefly, just until they turn green in color. Steam the red pepper for 5 minutes. Using your finger or a chopstick, push the broccoli into the thickening aspic in a pleasing pattern; intersperse with the red pepper. Chill until well set, about 3 to 4 hours.

To unmold, run a knife around the edges and place mold briefly in a pan of hot water to loosen. Invert the mold onto a serving plate and tap it lightly with a knife. The mousse should slip out easily. Decorate with sprigs of parsley and cut radishes ans serve.