The mousse is a lovely pale pistachio colour, whiich provides a beautiful contrast to some pink juicy prawns. If you buy the prawns in their shells, you can use the shells boiled in 10fl oz (275ml) of water for 20 minutes then strained, to make a prawn stock, which gives added flavour.
This recipes is from The Complete Illustrated Cookery Course
2 ripe avocados
5 fl oz (150 ml) hot stock
½ oz (10 g) powdered gelatine
juice of half a lemon
1 clove garlic, finely chopped
5 fl oz (150 ml) soured cream or Greek yoghurt
5 fl oz (150 ml) good quality bought mayonnaise (or use the recipe from our Cookery School below)
6 oz (175g) peeled prawns, or 12 oz (350g) large prawns in their shells
vinaigrette, to serve (see link at the end of the recipe)
salt and freshly milled black pepper
You will also need 8 small ramekins, lightly oiled
Put 3 tablespoons of the stock and the gelatine in a bowl and stand it in a pan of simmering water.
Stir until the gelatine is dissolved, then pour into the goblet of a liquidiser with the rest of the stock. Next, skin and stone the avocados, chop the flesh roughly and add it to the liquidiser (include the darker green part that clings to the skin – this will help the colour).
Now add the lemon juice and garlic, and blend until it’s completely smooth.
Empty the mixture into a bowl and stir in the cream or yoghurt and mayonnaise very thoroughly, then season with salt and pepper.
Spoon the mixture into the lightly oiled ramekins, cover them with clingfilm and pop them into the fridge to set.
When you’re ready to serve, slide a palette knife around the edge of each ramekin and ease the mousse away from the sides.
Turn the mousses out on to serving plates, top each one of them with some of the prawns and sprinkle some vinaigrette over each serving.
Have plenty of crusty bread ready to go with this.