[2nd contest] Vegan Aspic [Lv.Advanced]
Updated: Apr 28, 2021
Delicious vegan aspic, a delicious and sophisticated way to enjoy a savory fresh appetizer.
I am passionate about world cuisine creations. I have lived in 6 different countries and experience a deep sense of home-made cooking. I believe that we are responsible for feeding not only our body but our soul too.
Servings: 2 people.
Total Time : 5 hours.
Prep Time : 4 hours.
Cooking Time : 1 hour.
Other Time : Shelf 3-4 days
Size of Container : Small mold
INGREDIENTS
Raw Coconut Water
Lemon Juice
Lemon Zest
Agar Agar Powder
Beet Juice
Pink Salt
Organic Vegetable Broth
Pesto
Edible Flowers
Spouts
Olive Oil (optional)
Vegan Balsamic Pearls (optional)
COOKER / TOOL
Silicone mold
★ TIP ★
Make sure Agar Agar is completely dissolved into cold liquids before simmering.
🥣 DIRECTION
Step 1. First Layer
100 ml Raw Coconut Water
1 Tbsp Lemon Juice
1/2 tsp Lemon Zest
3/4 tsp Agar Agar Powder
1)
In a small pan dissolve Agar Agar, coconut water, lemon juice, and lemon zest. Bring to a small simmer for 2 minutes and pour equally into 2 small metal molds. Refrigerate immediately for at least 20 minutes.
Step 2. Second Layer
100 ml Beet Juice
1/2 tsp Lemon Juice
1 pinch Pink Salt
3/4 tsp Agar Agar Powder
1)
In a small pan dissolve Agar Agar, beet juice, lemon juice, and salt. Bring to a small simmer for 2 minutes. Pour into the same metal molds and refrigerate for 30 minutes.
Step 3. Third Layer
100 ml Organic Vegetable Broth
1 ½ Tbsp Pesto
3/4 tsp Agar Agar Powder
1)
In a small pan dissolve Agar Agar, vegetable broth, and pesto. Follow the same procedure as step 2. This time refrigerate for 3-4 hours for perfect consistency.
Step 4. To Serve
Edible Flowers
Sprouts
Olive Oil
Vegan Balsamic Pearls
1)
Use a small serving plate, arrange edible flowers, drizzle olive oil, and unmold the aspic on top. I added vegan balsamic pearls.
♥︎
ENJOY! Your "Vegan Aspic"
from Monica Mannion
Click to go