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Miso and Vegetable Aspic with Smoked Tofu Cream

This recipe for Miso and Vegetable Aspic with Tofu Cream is a celebration of fresh ingredients and intense flavors, carefully combined to offer a unique gastronomic experience.

At the heart of this dish is the miso jelly, a mixture of water, miso paste, and Agar-Agar that provides a deep umami flavor and a delicate texture. Complementing this base, the smoked tofu cream, made with smoked tofu, soy milk, and a touch of salt, adds a smoothness and smoky flavor that elevates the dish to new heights.

Fresh vegetables, such as turnip, carrot, peas, green asparagus and artichokes, provide color, texture and freshness, while Mediterranean salt crystals and olive oil enhance the natural flavors of each ingredient.

Each element of this Aspic has been selected to create a perfect balance of flavors and textures, making this recipe an ideal choice for those looking to innovate in the kitchen with high-quality ingredients. Discover the magic of this creation and let your senses delight in every bite!

Miso and Vegetable Aspic with Smoked Tofu Cream

Ingredients

Miso and Vegetable Aspic with Smoked Tofu Cream
- 40g -
  Miso jelly
- 40g -
  Smoked tofu cream
- 15g -
  Turnip
- 15g -
  Carrot
- 15g -
  Peas
- 15g -
  Green asparagus
- 20g -
  Artichokes
- 2g -
  Mediterranean salt crystals
- 10g -
  Olive oil
Miso Jelly
- 500g -
  Water
- 50g -
  Miso paste
- 5g - Agar-Agar
Smoked Tofu Cream
- 100g -
  Smoked tofu
- 200g -
  Soy milk
- 3g -
  Salt
- 0,50g - Gelespessa

Prepared by

Miso Jelly
1. Mix the water with the miso paste, crush and let decant to clarify.
2. Pass through a fine sieve and add the agar agar.
3. Bring to a boil to activate the agar agar and reserve.
Smoked Tofu Cream
1. Mix all the ingredients and crush well until a fine and silky texture is obtained. Store at 4ºC.
Final Assembly: Miso and Vegetable Aspic with Smoked Tofu Cream
1. Cut the vegetables into 2x2 mm brunoise and blanch them. Arrange in the desired mold.
2. Melt the miso jelly and fill the molds with the vegetables. Let it gel.
3. Arrange the smoked tofu cream on the bottom of the plate with a spatula. Then, the vegetable aspic. On one side, place some pieces of raw turnip with the asparagus strips made with a peeler and the tips of the blanched asparagus.
4. Finish with some artichoke chips fried in olive oil, salt crystals and virgin olive oil.