Crusted Prawn And Avocado Mousse Recipe
Prepare to be astounded by the lovely and addictive flavors of this Crusted Prawn And Avocade Mousse! This Crusted Prawn And Avocade Mousse makes a compelling Side Dish for most party meals. I will look forward to your feedback.
Ingredients
MOUSSE:
25 g/1 oz/2 tbsp powdered gelatine
150 ml/1/4 pt/2/3 cup very hot chicken stock
30 ml/2 tbsp dry vermouth
175 g/6 oz cooked, peeled prawns
5 thin slices of lemon
2 ripe avocados, stoned
15 ml/1 tbsp lemon juice
1.5 ml/1/4 tbsp Tabasco sauce
15 ml/1 tbsp Worcestershire sauce
15 ml/1 tbsp anchovy essence
15 ml/1 tbsp grated onion
3 eggs, separated
150 ml/1/4 pt/2/3 cup mayonnaise
150 ml/1/4 pt/2/3 cup whipping cream, whipped
Salt and freshly ground black pepper
CASE:
6 slices of white bread, crusts removed
75 g/3 oz/1/3 cup butter
TO GARNISH:
Sprigs of parsley
Directions
Dissolve the gelatine in the stock.
Spoon 30 ml/2 tbsp into the base of an oiled 18 cm/7 in round souffle dish.
Stir in the vermouth and 30 ml/2 tbsp of water.
Arrange eight prawns attractively in the liquid with the lemon slices.
Leave to set.
Meanwhile, mash the avocados with 10 ml/2 tsp of the lemon juice until smooth.
Beat in the Tabasco and Worcestershire sauces, the anchovy essence, onion and egg yolks.
Chop the remaining prawns and add.
Stir in the remaining gelatine mixture, then the mayonnaise and cream.
Finally, whisk the egg whites until stiff and fold in with a metal spoon.
Season to taste.
Spoon into the prepared dish and chill until set.
Brush the bread with melted butter to coat both sides completely.
Use five slices to line a 20 cm/8 in loose bottomed flan tin (pie pan) with a corner of each slice pointing up out of the tin.
Press the final slice into the base.
Press down well and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 25 minutes until crisp and golden brown.
Remove from the oven and leave to cool.
Place on the upturned lid of an airtight container that you can use to transport it.
Stand the base of the souffle dish of mousse in hot water for 30 seconds.
Invert over the baked case and, holding the container lid and dish, give a firm shake to loosen the mousse.
Lift off the souffle dish.
Invert the airtight container over the mousse and seal on to the upturned lid.
Transport carefully so it cannot slide about.
Transfer to a serving plate and garnish with parsley before serving.
Spoon 30 ml/2 tbsp into the base of an oiled 18 cm/7 in round souffle dish.
Stir in the vermouth and 30 ml/2 tbsp of water.
Arrange eight prawns attractively in the liquid with the lemon slices.
Leave to set.
Meanwhile, mash the avocados with 10 ml/2 tsp of the lemon juice until smooth.
Beat in the Tabasco and Worcestershire sauces, the anchovy essence, onion and egg yolks.
Chop the remaining prawns and add.
Stir in the remaining gelatine mixture, then the mayonnaise and cream.
Finally, whisk the egg whites until stiff and fold in with a metal spoon.
Season to taste.
Spoon into the prepared dish and chill until set.
Brush the bread with melted butter to coat both sides completely.
Use five slices to line a 20 cm/8 in loose bottomed flan tin (pie pan) with a corner of each slice pointing up out of the tin.
Press the final slice into the base.
Press down well and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 25 minutes until crisp and golden brown.
Remove from the oven and leave to cool.
Place on the upturned lid of an airtight container that you can use to transport it.
Stand the base of the souffle dish of mousse in hot water for 30 seconds.
Invert over the baked case and, holding the container lid and dish, give a firm shake to loosen the mousse.
Lift off the souffle dish.
Invert the airtight container over the mousse and seal on to the upturned lid.
Transport carefully so it cannot slide about.
Transfer to a serving plate and garnish with parsley before serving.
