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Home > Recipes > Prawn Cocktail, Avocado Mousse & Cucumber Jelly

Prawn Cocktail, Avocado Mousse & Cucumber Jelly

Prawn Cocktail with Avocado Mousse and Cucumber Jelly is a modern and innovative take on the classic prawn cocktail. The dish starts with succulent prawns, which are arranged on a bed of crisp lettuce and served with a creamy avocado mousse. The mousse provides a smooth and rich contrast to the firm and juicy prawns, creating a perfect balance of flavours and textures.
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Ingredients: Serves 6

The jelly

For the avocado mousse

  • 2 really ripe avocados
  • 1 tbsp cream cheese
  • 1/2 a lime juice
  • 10 fresh basil leaves

For the sauce marie rose

Method

The jelly

  1. Put the gelatine into a bowl of cold water and leave it to go soft.
  2. Pop the cucumber into a blender and blitz it. Then pass it through a sieve: you only need the juice.
  3. Mix the lime juice to the cucumber juice and season with salt and pepper.
  4. Put 200ml of water into a small saucepan and bring up to a simmer. Then wring out the gelatine, put in a heat proof bowl and put the bowl over the saucepan.
  5. When it has melted, then stir it into the cucumber and lime juice and leave to cool.
  6. Pour the mixture into your desired serving glasses or bowls and pop them in the fridge to set.

The mousse

  1. Place the avocados, lime juice, cream cheese, basil, pinch of salt and pepper in a blender.
  2. Blend until smooth.
  3. Put the mousse in a bowl, cover it and put it in the fridge to chill.

The sauce

  1. Mix all the sauce ingredients in a bowl.
  2. Add the halved prawns to the sauce.
  3. Cover with cling film and chill.

To assemble

  1. Once the cucumber jelly is set, you can start building up the cocktail layers.
  2. Pipe the avocado mousse onto the set cucumber jelly.
  3. Then carefully add the shredded lettuce on top.
  4. Spoon over the prawns in the sauce and top with the whole king prawn.
  5. Sprinkle with a little cayenne pepper or paprika and serve.
  6. Optional serving -you could also finish the cocktails with a little caviar, lemon zest and fresh parsley.
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