Broccoli Aspic
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:09pm

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

1 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. 2 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. 3 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. 4 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.

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From The Natural Gourmet by Annemarie Colbin