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Avocado Mousse With Shrimp Recipe

Ingredients

How to make it

  • Peel the shrimp and place the shells into 10 fluid ounces of water and boil for 20 minutes, strain then reduce the liquid to 5 fluid ounces this is the Hot Stock.
  • Lightly oil 8 small ramekins.
  • Put 3 tablespoons of the stock and the gelatin into a bowl and stand it in a pan of simmering water, stir until the gelatin has dissolved, then pour it into the bowl of a food processor or blender with the rest of the stock.
  • Peel and stone the avocados and roughly chop the flesh, add to stock in the processor along with the lemon juice and garlic, blend until smooth.
  • Put the mixture into a bowl and stir in the yoghurt and mayonnaise, mix thoroughly and season to taste. Spoon the mixture into the oiled ramekins, cover with cling film and chill until set.
  • When you are 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 onto serving plates and top each one with some of the shelled shrimp and drizzle some of the walnut dressing over each mousse.
  • Serve with crusty bread and a few salad leaves.

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The Cook

astrochef London, GB

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