200 g sunflower oil or deodorized organic corn oil
60 g extra virgin oil
10 fresh basil leaves
200 ml organic soy drink
Coarse and fine salt and up to taste
Pepper to taste
Pour the Cirio sieved tomatoes into a saucepan and simmer with the basil leaves and coarse salt for about 15 minutes.
Add water and, using a hand blender, aim to obtain a very smooth mixture.
Dice the carrots and chop the green beans.
In a pan, sauté with oil, salt and pepper for 5 minutes; next place in a bowl to cool. Do the same with the peas and the sweet corn.
Ensure that the vegetables are cold before using them.
Mix the agar agar and the tomato sauce, and beat the mixture using a whisk. Cook the mixture for a few minutes and bring to a boil.
Take some ramekins (choose your favourite shape), put olive oil, and add the tomato sauce up to 1/3 of their size. Leave in the fridge for 5 minutes, then add the vegetables and fill up the ramekins with the tomato sauce until they are full.
Put them back in the fridge for at least 20 minutes before using them.
Tip: keep some vegetables aside to use later on as decoration.
PREPARATION OF THE CARROT MAYONNAISE
Boil the carrots in a saucepan with a pinch of coarse salt to fix the colour. Let them cool in water and ice before using them.
Pour the organic soy drink into a thin, tall container, add the boiled, chopped carrots and blend thoroughly until you obtain a smooth liquid.
Add salt, pepper and the lemon juice, if you wish. Stir the mixture and add first the oil extra virgin olive oil and next the sunflower or corn oil. Use a hand blender to mix, with regular and continuous movements up and down.
As soon as the liquid thickens, place the mayonnaise in the fridge for 15 minutes to help fix it.
Place the vegetables jelly on a plate, then add the mayonnaise and decorate with the other vegetables.