Vegetable, cheese mousse and gambas Verrines

VEGETABLE, CHEESE MOUSSE AND GAMBAS VERRINES

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Don't miss an exlcusive recipe of verrines made with gambas and cheese mousse. Delicious!

INGREDIENTS

For the vegetables

• Olive oil - 50 ml
• Plum tomato - 2 large, seeded and diced
• Yellow tomatoes - 2 large, seeded and diced
• Parsley - 1 tsp, leaves, finely chopped
• Salt
• Pepper

For the cheese mousse

• Cream cheese - 300 g, softened
• Tarragon - 1 tbsp, leaves, finely chopped
• Paprika - 1 tsp
• Lemon - 1/2, juiced
• Salt
• Pepper

For the gambas

• Olive oil50 ml
• Prawns8 large, peeled, de-veined but with tails intact
• Tabasco sauce1 tsp
• Salt
• Pepper

INFO BOX

• Preparation time - 30 m
• Cooking time - 10 m
• Recipe category - Appetizer
• Recipe yield - 4

PREPARATION

• Combine the tomatoes with the parsley, olive oil and seasoning in a mixing bowl.
• Stir well to combine, then spoon into the base of 4 serving glasses.
• Chill the glasses as you prepare the mousse.
• Combine all the ingredients for the mousse in a mixing bowl and whisk until smooth.
• Spoon on top of the vegetables in the glasses, then smooth the tops using the back of a wet tablespoon.
• Heat the olive oil for the prawns in a large frying pan over a moderate heat.
• Pan-fry the prawns with seasoning for 2-3 minutes until pink and tender.
• Season with the Tabasco sauce, then remove from the heat.
• Transfer to a bowl, cover loosely and chill until cold.
• When ready to serve the verrines, place two prawns on top of the mousse layer and serve.

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