Recipe gambas and crunchy vegetable tartare verrine - Epicureans

Ingredients

• 80 g liquid cream (35% fat)
• 150 g marscarpone
• 1 lemon (juice and zest)
• 150 g chopped chives
• 20 g chopped chervil
• 400 g wild gambas (10 to 20 prawns)
• 100 g Cointreau® 40% vol.
• 20 small preserved tomatoes (in jar bought in delicatessen)
• 2 carots
• 2 courgettes
• 1 bunch of radishes
• Olive oil, salt
• Espelette pepper
• Borage flowers in sufficient quantity (optional)
• 2 small pink grapefruits
• 1 ripe fresh mango