Ingredients for the couscous cake and agar-agar (4 servings)
1 cup couscous.
2 cups of homemade pear juice.
350 g. plum jam without sugar.
5 g. agar-agar.
Prune 1.
6 almonds.
Sal
Preparation of the cake of couscous and agar-agar
Place the couscous in a saucepan, add the juice and a pinch of salt.
The moment it boils, turn off heat and let stand 10 minutes.
Put agar-agar to soak for 5 minutes and cook with the soaking water and jam over low heat until the agar-agar is fully dissolved.
Place the couscous in a pie pan and cover with jam.
Put in the fridge. Serve chilled.
Decorate with the plum in the center and almonds around the cake.
Our advice

This same recipe can you do with polenta or millet and jam chosen to taste.
The trick to this cake of couscous and agar-agar is in the jam, which will be richer the more craft the get.

Prepare the mashed potatoes as dry as possible. Season with butter, salt, pepper and nutmeg. Add eggs and let cool. Pure beta-Divide into 3 parts.
Incorporate a pure part of each of the processed plant, being composed of mixtures of three different colors.
Take each color of dough with flour to form a stiff batter and make the gnocchi.
Cook in plenty of boiling salted water until they rise to the surface. Drain and reserve.
Sauce: In a saucepan heat the cream with Roquefort cheese until melted. Integrate the gnocchi and pans to soak in the sauce.
Server Complete with parmesan cheese flakes.