- 300g ripe avocado
- 60g creme fraiche
- 30gm Arbequina olive oil
- 250g light veg stock
- 20g lemon juice
- 50g mayonnaise
- half leaf gelatine soaked
- 40 raw, peeled and de-veined tiger prawns
- 100g saffron mayonnaise
- Chopped chives
- App 20 portions
AVOCADO MOUSSE, TIGER PRAWNS & SAFFRON
Russell Brown
8th April 2013
AVOCADO MOUSSE, TIGER PRAWNS & SAFFRON
Sienna 10th Anniversary Recipes For Staff Canteen
Avocado Mousse, Tiger Prawns & Saffron
Photography by Richard Budd (C) 2013
Ingredients
Method
Purée the avocado with the creme fraiche, oil, veg stock and mayonnaise. Dissolve the gelatine in the lemon juice and mix into the avocado. Season and pass. Pour into a siphon and charge. Shake well and chill for 1 hour.
Halve the tiger prawns length ways. Sauté in olive oil, season lightly and chill
ASSEMBLY
Half fill the shot glasses with the avocado mousse and top with the tiger prawns. Finish with saffron mayonnaise and a sprinkle of chives.
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