https://www.unicode.org/charts/PDF/U1F300.pdf

So I think it might be a seedling rather than a cherry.

William

William wrote:

[Both redacted emoji are like a cherry with two leaves on the stalk]

Not two cherries with one leaf on the stalk?

Correct. Not two cherries with one leaf on the stalk.

That is like the moderator on the American What's My Line vdeos from the 1950s and 1960s.

https://www.youtube.com/watch?v=B_CZn-Zajew

William

[Both redacted emoji are like a cherry with two leaves on the stalk]

Not two cherries with one leaf on the stalk?

Sure, here’s a recipe for a vegan, gluten-free, firm purée Scotch egg:

Ingredients:

Chickpeas (400g can, drained)
Gluten-free flour (2 tablespoons)
Nutritional yeast (1 tablespoon)
Turmeric (1/2 teaspoon)
Black salt (1/2 teaspoon)
Firm tofu (200g)
Gluten-free bread crumbs (1 cup)
Vegan sausage mix (200g)
Black pepper (1/2 teaspoon)
Salt (1/2 teaspoon)
Water

Instructions:

Prepare the ‘egg’: Blend the chickpeas, gluten-free flour, nutritional yeast, turmeric, and black salt in a food processor until smooth. Crumble the tofu and mix it into the chickpea mixture. Form the mixture into egg-shaped balls and set aside.
Prepare the ‘sausage’ layer: Prepare the vegan sausage mix as per the instructions on the packet. Season with black pepper and salt.
Assemble the Scotch eggs: Flatten a portion of the sausage mixture into a patty. Place one of the ‘eggs’ in the center and wrap the sausage mixture around it, ensuring it’s fully covered.
Coat the eggs: Dip each Scotch egg into water, then roll in the gluten-free breadcrumbs until fully coated.
Cook the Scotch eggs: Bake the Scotch eggs in a preheated oven at 180°C (350°F) for about 30 minutes, or until the breadcrumbs are golden and crispy.
Please note that this is a simplified recipe and the taste might not be exactly the same as a traditional Scotch egg, but it should provide a similar experience while adhering to the dietary restrictions. Enjoy your meal! {emoji redacted as it clips the post}

But that is not firm purée. Also there is no simulation of the white of the egg. Would 3D printing be possible?

Yes, 3D food printing could be a viable solution to create a vegan, gluten-free, firm purée Scotch egg. This technology allows for the creation of complex shapes and structures that can mimic the look and feel of traditional foods, while still adhering to dietary restrictions.

Here’s a high-level overview of how it might work:

Design the 3D model: The first step would be to design a 3D model of a Scotch egg, complete with separate layers for the ‘egg white’ and ‘yolk’. This could be done using 3D modeling software.
Prepare the ingredients: The ingredients would need to be prepared in a way that they can be used in a 3D printer. This might involve blending them into a purée and then adding a thickening agent to achieve the right consistency. For the ‘egg white’, a mixture of firm tofu and a vegan gelatin substitute could be used. For the ‘yolk’, a blend of vegetables like carrots and sweet potatoes could provide the right color and consistency.
Load the printer: The puréed ingredients would be loaded into the printer’s cartridges.
Print the Scotch egg: The 3D printer would then print the Scotch egg layer by layer, following the design of the 3D model.
Cook the Scotch egg: After printing, the Scotch egg could be baked or steamed to achieve the desired texture and firmness.
Please note that while 3D food printing is a promising technology, it’s still in its early stages and may not be widely available or affordable for home use. Also, the taste and texture of 3D printed food might not exactly match that of traditionally prepared food. But it’s definitely an exciting area of development in the culinary world! {emoji redacted}

[Both redacted emoji are like a cherry with two leaves on the stalk]