Tip all the ingredients into a round-bottomed mixing bowl and combine.
For festive meals: - The cocktail sauce can be flavoured with saffron. - A sauce can be made to replace the cocktail sauce by combining reduced lobster jus with cream cheese.
Blend the avocado flesh.
Add the olive oil, balsamic and 100 g of Sublime cream. Blend.
Add the remaining Sublime cream and milk.
Season, blend and strain through a china-cap sieve.
Pour into a siphon, fit with 2 to 3 gas cartridges.
The advantages of Sublime Cream with Mascarpone in this recipe: - Exceptionally mousse-like and airy texture when the mousse is made using a siphon. - Hold of the avocado mousse: 48h maximum hold at 4°C (39°F). The recipe can be made in advance.
Soak the gelatine leaves in cold water (approximately 10 mn) and melt in warm milk.
Blend the avocado flesh.
Add the olive oil, balsamic and 100 g of Sublime cream. Blend.
Add the remaining Sublime cream and milk (with the gelatine).
Season, blend and strain through a china-cap sieve.
Refrigerate for at least 3h and whisk with an electric mixer.
The advantages of Sublime Cream with Mascarpone in this recipe: - Exceptionally mousse-like and airy texture when the mousse is made using a siphon. - Hold of the avocado mousse: 48h maximum hold at 4°C (39°F). The recipe can be made in advance.
Spoon the Cocktail-style Cream Cheese sauce into the bottom of a glass.
Add approximately 20 g of prawns per glass.
Add the avocado emulsion using a piping bag or siphon.
Decorate with young sorrel and watercress leaves.
To control cost per portion, you can replace prawns with: - seafood sticks: low cost per portion - a mixture of frozen shellfish: low cost per portion - diced smoked salmon: medium cost per portion - crab, lobster or crayfish meat: high cost per portion
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.