The arugula terrine is made of jellified arugula water using agar agar as the jellifying agent. It is very easy to make and you’ll still surprise your diners with this molecular gastronomy salad.
Arugula Mix Ingredients (two servings)
- 2 cups fresh arugula
- 2/3 cup water
- 1 small shallot
Arugula Terrine Ingredients
- 200 g (7 oz) arugula mix
- 3.2 g Agar Agar
- 2 diced tomatoes
- salt and olive oil
Blend arugula, peeled shallot and water in a blender to obtain a very smooth liquid. Try it and add salt and pepper to taste.
Put the liquefied arugula in a saucepan, dissolve the agar agar and bring it to the boil, stirring constantly with a beater. Take off the heat and skim to eliminate any impurities. Fill a flat square or rectangular container with the hot agar mix creating a layer of about 13 mm (half inch) thick. Let it cool down on the counter or in the fridge as long as the container can be completely horizontal so your terrine has a consistent thickness. It should set in about an hour.
Once the terrine is set, cut it in squares of 10 inch (change this slightly based on the dimensions of the container you used). Condiment the diced tomatoes with salt and olive oil and place over the terrine. Sprinkle chopped parsley on top.
- Try the arugula agar terrine with diced pears and prosciutto