GENERAL INFORMATION
- PREP TIME:15 MINUTES
- COOLING TIME:2 HOURS
- RECIPE FOR 6 PEOPLE
INGREDIENTS
- 6 OR 12 COOKED PINK SHRIMPS (DEPENDING ON THE SIZE OF THE VERRINES)
- 2 CUCUMBER
- 1 BOUQUET OF FRESH CORIANDER (OR MINT)
- 3 EGG WHITES
- 1 NATURAL YOGURT
- 5 G GELATIN (2.5 SHEETS)
- MILL SALT AND PEPPER
PREPARATION
- Soften the gelatin sheets in a large bowl of cold water. Wash, dry and thin the cilantro (or mint).
- Peel one of the two cucumbers, halve it lengthwise and scoop out the seeds with a small spoon. Cut it into cubes. Pour them into the bowl of a blender with the yoghurt and a few coriander leaves, lightly salt and pepper. Mix for a long time until you obtain a very fine coulis.
- Heat 5 tablespoons of water in a small saucepan, remove from the heat and add the gelatin sheets. Pour the diluted gelatin into the blender jug and blend again.
- Beat the egg whites stiff with a pinch of salt, then gently fold them into the mixture.
- Divide the cucumber mousse into small verrines and refrigerate for 2 hours.
- Wash the remaining cucumber, dry it and cut it into very thin strips with a mandolin. Arrange them on the verrines. Add a peeled shrimp and a coriander leaf and serve very chilled.
Cyril Lignac's tip:
A variation on this recipe is to replace the cucumber, which tastes quite bland, with avocado. To obtain this mousse, mix the avocados with fresh cream and add a little Espelette pepper and lemon juice. When ready to serve, add grapefruit supremes to your verrine.
There you go, bon appetit! ?
