Broccoli Aspic

• 2 tablespoons agar agar bars, or 5 agar flakes
• 1 quart water or light vegetable stock
• 1 1/2 tablespoons shoyu to taste
• 1 teaspoon fresh ginger root grated
• 1 1/2 pounds broccoli
• 1 sweet red pepper diced
• parsley
• radishes

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. 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. 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. 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.

agar agar, water, shoyu, fresh ginger root, broccoli, sweet red pepper, parsley, radishes

Taken from www.yummly.com/recipe/Broccoli-Aspic-1649476 (may not work)