Prawn Mousse In Cucumber Jelly Recipe
Ingredients
| PRAWN MOUSSE | ||
| 315 g/10 oz peeled cooked prawns | ||
| 60 g/2 oz butter, melted | ||
| Brandy or dry white vermouth to taste | ||
| Lemon juice to taste | ||
| 150 ml/1/4 pint double cream, lightly whipped | ||
| CUCUMBER JELLY | ||
| 750 g/1 1/2 lb cucumber | ||
| Dry white wine | ||
| 1 tsp dried dill weed | ||
| 11 g/scant 1/2 oz sachet powdered gelatine | ||
| Salt cucumber twists and dill sprigs to garnish | ||
Directions
Puree the prawns in a blender or food processor.
Add the melted butter and process until smooth and well mixed.
Flavour with about a capful of brandy or vermouth and a couple of squeezes of lemon juice.
Chill the mixture until just starting to set, then fold in the whipped cream as evenly and carefully as possible.
Lightly oil six 150 ml/1/4pint ramekins or small moulds.
Spoon the mixture into the centre of these and chill well.
To make the cucumber jelly, puree the unpeeled cucumber very thoroughly in a blender or food processor, then strain through a wire sieve, assisting the process by using the back of a soup-ladle to press the mixture through.
This should make about 600 ml/1 pint of liquid — add white wine to make up to this amount if necessary.
Put the cucumber mixture into a saucepan with the dill and bring very slowly to the boil to extract the flavour from the herb.
Strain again to remove all the dill and any small pieces of cucumber remaining.
Keep straining until you have a completely smooth liquid.
Make it up to 600 ml/1 pint with more wine, if you need to do so.
Heat a little of the cucumber liquid in a small saucepan and dissolve the gelatine in it.
Stir the gelatine well into the remaining liquid.
Add a little salt to taste.
Allow the liquid to cool.
Just before the mixture sets, ladle the jelly gently around the.
mousse in each ramekin.
Once set, seal each ramekin in plastic wrap to avoid tainting.
Just before serving, run the tip of a sharp knife around each jelly and tip on to a small, attractive plate.
Decorate simply with small twists of cucumber and sprigs of fresh dill.
Serve with hot rolls or brioche or thinly-sliced brown bread and butter - no toast, please!
Add the melted butter and process until smooth and well mixed.
Flavour with about a capful of brandy or vermouth and a couple of squeezes of lemon juice.
Chill the mixture until just starting to set, then fold in the whipped cream as evenly and carefully as possible.
Lightly oil six 150 ml/1/4pint ramekins or small moulds.
Spoon the mixture into the centre of these and chill well.
To make the cucumber jelly, puree the unpeeled cucumber very thoroughly in a blender or food processor, then strain through a wire sieve, assisting the process by using the back of a soup-ladle to press the mixture through.
This should make about 600 ml/1 pint of liquid — add white wine to make up to this amount if necessary.
Put the cucumber mixture into a saucepan with the dill and bring very slowly to the boil to extract the flavour from the herb.
Strain again to remove all the dill and any small pieces of cucumber remaining.
Keep straining until you have a completely smooth liquid.
Make it up to 600 ml/1 pint with more wine, if you need to do so.
Heat a little of the cucumber liquid in a small saucepan and dissolve the gelatine in it.
Stir the gelatine well into the remaining liquid.
Add a little salt to taste.
Allow the liquid to cool.
Just before the mixture sets, ladle the jelly gently around the.
mousse in each ramekin.
Once set, seal each ramekin in plastic wrap to avoid tainting.
Just before serving, run the tip of a sharp knife around each jelly and tip on to a small, attractive plate.
Decorate simply with small twists of cucumber and sprigs of fresh dill.
Serve with hot rolls or brioche or thinly-sliced brown bread and butter - no toast, please!
Chef
