Light mousse cucumber, shrimp and cilantro

By polloazul

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

Details

Servings 6

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.