Vegan Consommé Shots with Tofu Cream

These retro style savoury jellies topped with mayonnaise, make a fun, but different light appetiser.

Serves 6 (with extra tofu mayonnaise)

Ingredients

For the Jellies

• 1 generous tsp Atlantic Agar Agar Flakes 
• 240ml Filtered Water
• 60ml Clearspring Noodle Broth

For the Tofu Cream Mayonnaise

• ½ block Clearspring Silken Tofu 
• 1 tsp Mustard
• 3 tsp Lemon Juice (or Rice Vinegar)
• 2 tsp Clearspring Extra Virgin Olive Oil
• 1 tsp Clearspring Rice Syrup (optional if using lemon juice)
• Pinch Sea Salt 

Method

1. Place the agar agar flakes in a small saucepan, pour over the water, stir and leave for at least half an hour. 
2. Bring the mixture to a boil without stirring. Once boiling stir the mixture until the flakes dissolve. 
3. If there are some remaining flakes either whizz with a stick blender taking care to ensure that the blades are fully submerged, or strain through a sieve into a bowl. 
4. Add the noodle broth and stir. 
5. Allow to cool a little and transfer to 6 shot glasses. Once cold place in the fridge to set. 
6. Place all the ingredients for the tofu mayonnaise into a deep bowl and mix until smooth with a stick blender, or whizz in a blender or food processor. Transfer to a covered container and keep in the fridge for up to 3 days. If there is any separation drain off any liquid and then give a quick stir to recombine. 
7. Serve the shots topped with a layer of the tofu mayonnaise and garnish with fresh basil, or other herbs.

Cook’s notes – If this is your first time using the Atlantic agar agar have a test run first setting some water. You will need to soak the flakes and either use a stick blender to break them down fully or use sieve to remove any flakes that might not fully dissolve. Sieving removes some of the agar agar and will give a slightly softer set. 

Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.