Vegetable, Cheese Mousse and Gambas Verrines  Appetizers  239 reads

Vegetable, Cheese Mousse and G

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

For the cheese mousse
Cream cheese 300 g, softned
Tarragon 1 tbsp, leaves, finely chopped
Paprika 1 tsp
Lemon 1/2, juiced

For the gambas
Olive oil 50 ml
Prawns 8 large, peeled, de-veined but with tails intact
Tabasco sauce 1 tsp

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.

makes 4 servings

Rating 2.55/5
Rating: 2.6/5 (40 votes)
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