General Information
- Prep Time: 15 minutes
- Chilling Time: 2 hours
- Serves: 6 people
Ingredients
- 6 or 12 cooked pink shrimps (depending on verrine size)
- 2 cucumbers
- 1 bunch fresh coriander (or mint)
- 3 egg whites
- 1 plain yogurt
- 5 g gelatin (2.5 sheets)
- Salt and pepper from a mill
Preparation
- Soften the gelatin sheets in a bowl of cold water. Wash, dry, and finely chop the coriander (or mint).
- Peel one cucumber, halve it lengthwise, and remove the seeds with a spoon. Cube it and blend with the yogurt, a few coriander leaves, salt, and pepper until smooth.
- Heat 5 tablespoons of water in a saucepan, off the heat add the softened gelatin, then stir into the blender mixture and blend again.
- Whip the egg whites with a pinch of salt to stiff peaks, then gently fold into the cucumber mixture.
- Divide the mousse into verrines and chill for 2 hours.
- Thinly slice the remaining cucumber with a mandoline, arrange on the verrines, top with a peeled shrimp and coriander leaf, and serve chilled.
Cyril Lignac's Tip:
For a twist, swap cucumber for avocado blended with fresh cream, a touch of Espelette pepper, and lemon juice. Top with grapefruit supremes before serving.
Enjoy – Bon appétit!
