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Ingredients

  • 2 avocados
  • 10 g gelatine
  • 150ml chicken stock
  • 150 ml soured cream
  • 75 ml mayonnaise (
  • juice of one lemon
  • 1 clove garlic, finely chopped
  • 100g peeled prawns
  • vinaigrette, to serve
  • balsamic vinager
  • olive oil
  • mustard wholegrain
  • salt and freshly milled black pepper
  • garlic
  • tabasco
  • honey

Method

  • STEP 1
    melt the gelatine in a few spoons of the chicken stock in a bowl over some simmering water
  • STEP 2
    add the gelatine stock and the rest of the stock to a magimix and add the avocado 'meat' and blend
  • STEP 3
    and the garlic and lemon juice and blend until smooth and season to taste
  • STEP 4
    pour the misture into an oiled or clingfilmed dish or individual ramekins and put into the fridge to set until serving time
  • STEP 5
    to make the vinaigrette, mash the garlic with some salt and mix in some mustard and balsamic vinager. add the rest of the ingredients to your taste
  • STEP 6
    to serve...place mousse on dish and scatter prawns on top. drizzle with vinaigrette. serve with toast
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