Family Best Time >> Food

Cuisine:succumb to Cyril Lignac's light cucumber, shrimp and coriander mousse!

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

  1. Soften the gelatin sheets in a large bowl of cold water. Wash, dry and thin the cilantro (or mint).
  2. 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.
  3. 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.
  4. Beat the egg whites stiff with a pinch of salt, then gently fold them into the mixture.
  5. Divide the cucumber mousse into small verrines and refrigerate for 2 hours.
  6. 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! ?