See Also: Appetizers · Cooking Club · Fish and Seafood
Muselina de Aquacate and Prawns
From Dorothy McNett's recipes at www.dorothymcnett.com. Cuban Avocado Mousse, a great appetizer served with freshly cooked prawns.
2 envelopes unflavored gelatine
1 cup water
1 shallot
2 avocados
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
zest of 1 lime
1 tablespoon lime juice
8 - 12 fresh prawns or shrimp
1 tablespoon extra virgin olive oil
snipped fresh cilantro or parsley
salt and a sprinkle of cayenne
Combine gelatine and water in a small bowl or cup and set aside. With food processor or blender, whirl the shallot to chop finely and then add the avocados, sour cream, mayo, Worcestershire, zest and juice of the lime. Whirl to blend nicely, adding the gelatine and water. Pour into a nice serving bowl or ring mold and refrigerate several hours until set. When ready to serve, unmold the mousse onto a serving plate or leave it in the bowl. Heat a heavy bottomed saute pan, adding the olive oil. Add the prawns along with cilantro or parsley, salt and cayenne. Cook and stir 1 - 2 minutes or until prawns are done but not overdone! Arrange around the mousse, provide spreaders or spoons and dip or spread and enjoy!
Recipe created 2015-07-27.
