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–+ servings
Cook Time 30 minutes
Chilling Time 3 hours
Servings 5
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Ingredients

  • 7.1 oz(200 g) Cream cheese (softened at room temperature)
  • 5.1 fl oz(150 ml) Whipping cream
  • 2 tbsp ORGANIC MISO RED
  • 1.8 oz (50 g) Smoked salmon
  • 6 Cherry tomatoes, sliced in half
  • 1/6 Broccoli, cut into florets
  • 1.8 oz (50 g) Canned Corn
  • 2 Basil stalks
  • 1/4 Baguette (or enough to line the bottom of the loaf pan)
  • 0.11 oz (3 g) Powdered gelatin (1 tsp)
  • 1 tbsp Water
  • Olive oil for garnish

Instructions

Preparation

  • Prepare a rectangular loaf pan by lining it with baking paper or aluminum foil.
  • Dissolve powdered gelatin in water and set it to the side.
  • Boil broccoli florets in salted water until fork tender. Place in an ice bath to preserve color and texture and set aside.

Assembly

  • In a bowl, whip the softened cream cheese until it forms soft peaks. Add miso to cream cheese and mix until smooth.
  • Microwave gelatin and water mixture at 1200W for 8 seconds (cooking time depends on the wattage of your microwave) or until it is warm to the touch. Mix until gelatin is fully dissolved and add it to the cream cheese mixture.
  • Add whipped cream and corn to the cream cheese mixture and combine thoroughly.

Layering

  • Hand-tear the baguette into pieces and use them to line the bottom of the loaf pan.
  • Pour ¾ of the cream cheese mixture into the loaf pan reserving the remaining ¼. Evenly spread salmon, cherry tomatoes, and broccoli on top of the mixture.
  • Pour the remaining ¼ of the cream cheese mixture into the loaf pan and spread out evenly. Gently tap the loaf pan 5 times on the counter to remove any air bubbles from the mixture. Arrange the fresh basil leaves on top in a design of your choosing.
  • Cover with plastic wrap and refrigerate for 3 hours or until mixture has set.
  • Remove from the refrigerator and slide the cream cheese loaf out of the pan. Slice into portions and drizzle with olive oil before serving.