Broccoli Aspic

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.