- 6
Ingredients
- 6 or 12 prawns cooked (depending on size of glasses)
- 2-3 leaves of gelatine (5 g)
- 1.5 cucumber
- 1 plain yogurt
- 1 small bunch fresh cilantro (or mint)
- 2 egg whites
- salt and freshly ground pepper
Preparation
Step 1
Put the gelatin diluted in a large bowl of cold water.
Peel 1 cucumber, cut it in half lengthwise and remove seeds with a spoon and cut it into cubes. Put it in the bowl of a blender with yogurt and cilantro leaves or fresh mint, salt, pepper and mix until at length a very fine slurry.
Heat 5 tbsp tablespoons water in small saucepan, remove from heat and dilute to the gelatin and pour the gelatin in the bowl of a blender and blend again to incorporate the cucumber sauce.
Go up the egg whites until stiff with a pinch of salt, then stir them gently cucumber coulis.
Pour the mousse into small glasses and place in refrigerator 2 hours.
Wash the remaining ½ cucumber, wipe and slice on a mandoline into thin slices. Arrange these slices on small foam, add a peeled shrimp and a cilantro leaf on each glass and serve chilled.