Eateries vegetable mini cakes

Description

The project ends with "Matches To". A month the main ingredient in my kitchen was gorgeous sauce from Kikkoman. Through this project I realized that soy sauce is not only belong to Oriental cuisine. It can be added to almost any dish and taste our traditional dishes immediately becomes more interesting, spicy and stimulating the appetite! The final chord of this project I decided to put these three cakes of delicate mousses. A great snack for us girls (though maybe the boys will be offended)! Delicate, light, airy, elegant and beautiful! Thank you all for your support and participation!

Ingredients

Beets

150 g
Broth

40 ml
Soy sauce

1 tsp
Basil

0.5 tsp
Garlic

0.333 tooth
Salt
Black pepper
Gelatin

4 g
Cream

60 g
Carrots

150 g
Orange juice

40 ml
Orange zest

0.25 piece
Soy sauce

1 tsp
Ginger

0.5 tsp
Salt
Gelatin

4 g
Cream

60 ml
Broccoli

150 g
Broth

40 ml
Soy sauce

1 tsp
Nutmeg

0.5 tsp
Salt
Gelatin

4 g
Cream

60 ml

Cooking

Preparing a layer of beets. Cover the gelatine with two tablespoons of cold water and let it swell. Then lower the plate with the swollen gelatin in a bowl over boiling water and give the gelatin to dissolve completely.

Beets clean, cut into pieces. Together with soy sauce, vegetable broth, garlic and Provencal herbs to whip into a puree in a blender.

Add gelatin, salt and ground black pepper. Mix well.

Whisk cream to medium peaks.

Gently combine the beet puree with the cream.

Molds grease with vegetable oil, put a layer of beet and put in the freezer.

While freezes beet layer, one can prepare the second layer, carrot. Gelatin is the same as the first time, pour 2 tbsp of cold water, give to swell, then dissolve. Carrots Porirua along with soy sauce, orange juice, ginger and zest. Add salt to taste. Add gelatin, stir.