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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: 17/10/2016

Cuisine

French

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

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

You will need

Ingredient	Add
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.