Vegan

Marc Soper's Rice Paper, new season Asparagus & Bell Pepper Gel - Part 3/3

RICE CRISP & VEGETABLES

2 Rice paper wraps, cut in half

4 Baby carrots cleaned

8 Asparagus, medium spares, cut in half

Vegetable stock to cook veg

1 Small rainbow beetroot, peeled

1 Floret Fresh cauliflower

Pea tendrils, as required

Micro herbs, as required

Olive oil, to finish

CHARGRILLED RED & YELLOW PEPPER GEL

Makes 150ml of each gel

34g Cold vegetable stock

Salt and white pepper

1g Agar agar

4g Castor sugar

RICE CRISP & VEGETABLES

Place the rice paper in a deep fryer at 160 degrees C and cook till crisp. Drain and season with salt. Let drain on absorbent paper.
Blanch carrot and asparagus in vegetable stock, and cut as required when cooked, season as required.
With a truffle cutter or peeler shave beetroot and cauliflower separately.
When assembling decorate the plate with this and finish with oil.

CHARGRILLED RED & YELLOW PEPPER GEL

The recipe is done for each of the peppers. The peppers are drained and peeled and blend with stock and salt and pepper. Drained and placed into a saucepan with castor sugar and agar.
Bring the mixture to the boil and remove and cool till set in a container.
Once set approx. 2 hours, blend again till smooth, and pass through fine sieve. Store in separate bottles for service and keep chilled.

Will last 3 weeks.

Prep time: 120 Minutes Cook time: 15 Minutes Serves: 4 Adults

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