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Egg and Green Pea Aspic Recipe

Agar Agar is a vegetarian and vegan alternative to gelatin. It can be used to set a variety of desserts, fruit jellies and savoury jellies also known as aspic. 1 tablespoon agar agar flakes will set 1 cup of liquid. You will need 6 individual shape moulds.

Customer Rating:
4.7 (3 votes)

Posted by: michael
On:

Cuisine

French

Time

15 - 30 mins

Skill Level

Newbie

Serves

6

Courses etc.

Christmas Recipes
Detox
Easter Recipes
Lunch Box
Main Courses
Side dishes
Starters

You will need

IngredientAdd
3 hard boiled eggs (halved lengthwise) or 6 poached eggs

Awaiting stock

 		More products
about 100g green peas More products
2 tsp vegetable bouillon diluted in 1/2 litre water OR More products
1/2 litre homemade vegetable bouillon
2 heaped Tbsp agar agar flakes More products
sea salt and black pepper to taste

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Put the water and the bouillon powder or the homemade vegetable bouillon in a small saucepan, and bring to the boil.
  • Add the agar agar flakes, lower the heat and simmer until the agar agar has dissolved.
  • Lay your individual aspics moulds on a tray or a chopping board. Put a little agar agar bouillon in the bottom of each one and place in the fridge or freezer for a few minutes to set. Then add the eggs and a few peas. Top with agar agar bouillon right to the top and return to the fridge to set for 15 minutes.
  • During this time, prepare the green pea veloute by simply blending the remaining peas with enough water to reach a veloute consistency. Blend until perfectly smooth, then season with sea salt and freshly ground black pepper to taste.
  • Finally, take your egg and green pea aspics out of the fridge and serve them in a nage of green pea veloute.

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Gelatine Substitute Agar Agar Flakes
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