Elle & Vire Recipes
by Sébastien Faré

Recipe Avocado and prawn in a glass with cocktail sauce

For
10 persons
Cost
1.2 € / piece
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To prepare this dish

Ingredient list
Preparation of the cocktail-style Cream Cheese sauce
500 g Original American Cream Cheese 34% FAT
80 g ketchup
drops Tabasco®
35 g Worcestershire Sauce
20 g cognac
salt, pepper
Option 1: Preparation of the avocado mousse using a siphon
350 g avocado flesh
300 g Sublime, Cream with Mascarpone
60 g whole milk
20 g white balsamic vinegar
15 g olive oil
drops Tabasco®
salt, pepper
Option 2: Preparation of the avocado mousse using an electric mixer
350 g avocado flesh
300 g Sublime, Cream with Mascarpone
60 g whole milk
20 g white balsamic vinegar
15 g olive oil
2 leaves gelatine
Tabasco®
salt, pepper
Presentation
250 g shrimps
Elle & Vire products used

The recipe,
step by step

  1. 1

    Preparation of the cocktail-style Cream Cheese sauce

    Tip all the ingredients into a round-bottomed mixing bowl and combine. 

    Chef's tip

    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.

  2. 2

    Option 1: Preparation of the avocado mousse using a siphon

    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. 

    Chef's tip

    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.

  3. 3

    Option 2: Preparation of the avocado mousse using an electric mixer

     

    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.

    Chef's tip

    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.

  4. 4

    Presentation

    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.

    Chef's tip

    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


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