Prawn terrine with cucumber, whipped grapefruit and avocado puree Recipe | Food Network UK
This mouth-watering recipe is ready in just 1 hour and 35 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Vacuum sealer
- Cryovac bag
- Sous vide circulator
- Pot
- Mixing bowl
- Whisk
- Blender
- Chef's knife
- Cutting board
- Peeler
- Plate
Ingredients
- 500g peeled, deveined prawns
- 3.6g activa RM (meat glue)
- 2 tsp chopped chervil
- Salt
- Cayenne pepper, to taste
- 260g grapefruit juice (2 large grapefruits)
- 10g agave nectar
- 4g versa whip 600k (soy protein)
- 2/3g xanthan gum
- 1 ripe avocado
- 1 tsp glucose
- 1 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 cucumber
- 1 tbsp lemon vinegar
- Agave nectar, to taste
- Shaved jalapeno
- Micro flowers
- Coriander leaves
- Wild char roe
- Micro amaranth
- Special equipment: Cryovac bag
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