Name: Brussels Sprouts
Prep time: 20 min
Ingredients: Cooking Spray; Green Food Dye; Salt and Pepper; 400 g Brussels Sprouts, (cooked); 8 g Shape It Powder (or use Shape It Scoop, see notes); 400 g Brussels Sprouts, (cooked); 4 g Shape It Powder (or use Shape It Scoop, see notes)

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
Shape It Half Sphere Mould 12mL and Lid
Cling Wrap
Rubber Spatulas Small or Medium
Electronic Scales

Ingredients

▢ Cooking Spray
▢ Green Food Dye
▢ Salt and Pepper

Served Hot

▢ 400 g Brussels Sprouts, cooked
▢ 8 g Shape It Powder or use Shape It Scoop, see notes

Served Cold

▢ 400 g Brussels Sprouts, cooked
▢ 4 g Shape It Powder or use Shape It Scoop, see notes

Instructions

Cook & Puree Food

Cook brussels sprouts by boiling (in water or stock), steaming, or soft roasting until well cooked. Strain liquid well.
Weigh ingredients.
Place cooked brussels sprouts in a blender or food processor. Puree on high until smooth, scraping down sides as required.

Activate Shape It Powder

Place pureed brussels sprouts and Shape It Powder into a saucepan, bring to the boil over medium heat.
Reduce heat and simmer gently for 2 minutes, stirring as required.
If the brussels sprouts mixture appears pale in colour, add food dye until it reaches a more appetising shade of green. Season to taste.

Pour into Mould & Set

Lightly spray the Shape It Half Sphere Mould 12mL or line a container with baking paper.
Pour the mixture into prepared Shape It Mould or container and spread evenly with a spatula. Cover with Mould Lid or cling film and refrigerate until set.

Store or Serve

Remove from mould.
Store in freezer or prepare to serve. If freezing, wrap each portion securely.
To reheat, refer to the Shape It Reheating Guide.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.