Vegetable, cheese mousse and gambas Verrines

Vegetable, cheese mousse and gambas Verrines

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

09 March, 2018
Average: 5 (1 vote)

serves for

4

total time

0 HR 40 MIN

ingredients

Olive oil
50 ml
Plum Tomatoes
2 large, seeded and diced
Yellow Tomatoes
2 large, seeded and diced
Parsley
1 tsp, leaves, finely chopped
Salt
Pepper
Cream Cheese
300 g, softned
Tarragon
1 tbsp, leaves, finely chopped
Paprika
1 tsp
Lemons
1/2, juiced
Salt
Pepper
Olive oil
50 ml
Prawns
8 large, peeled, de-veined but with tails intact
Tabasco
1 tsp
Salt
Pepper

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.