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Vegetables Aspic With Smoked Tofu Cream

Vegetables Aspic With Smoked Tofu Cream

Ingredients

Vegetables Aspic With Smoked Tofu Cream
- 40g - Miso gelatine
- 40g - Smoked tofu cream
- 15g - Turnip
- 15g - Carrot
- 15g - Green beans
- 15g - Green asparagus
- 20g - Artichokes
- 2g - Mediterranean salt crystals
- 10g - Olive oil
Miso gelatine
- 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 gelatine
1. Mix the water with the miso paste, blend and leave to decant to clarify.
2. Strain through a thin strainer and add the agar-agar.
3. Bring up to boil to activate the agar-agar and set aside.
Smoked tofu cream
1. Mix all the ingredients and blend well unti l get a smooth and fine texture. Reserve at 4 °C
Vegetables Aspic With Smoked Tofu Cream
1. Cut the vegetables in a small brunoise 2x2 mm and blanch them. Place in the desired mold.
2. Melt the miso gelati ne and fill the molds with the vegetables. Let it set.
3. Place the tofu cream on a plate and then the aspic on. On a side, dispose some turnip cubes, little asparagus strips made by a peeler, the asparagus ti ps as well and some artichoke chips fried in olive oil.
4. End the plate with olive oil and salt crystals.

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