This post is dedicated to our friend Alberto, traveler and sailor. Caribbean blue sea has inspired this recipe. We try to imagine the sunset, moored in the harbor while enjoying this exotic prawns whip with avocado mousse ………. at least, dreaming doesn’t cost anything.
Prawns whip with avocado mousse
7.054 ounces (200 gr.) shelled prawns
2.46 ounces (70 gr.) fresh semi-salted soft cheese
2 ripened avocados
2 egg whites
1 lemon juice
¾ cup (100 gr.) spelt flour
3.7 tablespoons (55 ml.) water
2 tablespoons olive oil
1 pinch of salt
1 teaspoon mixed grains pepper, roughly chopped (black, white, green and pink grains pepper)
Prepare the waffles. Heat the oven to 350°F (180°). In a bowl, mix the sifted flour with water, oil chopped pepper grains and a pinch of salt. Dump the mixture on a slightly floured surface and knead about some minutes. With a handle roll out the dough, cut in stripes about 0.393 inches in width and twist on themselves. Bake about 15 minutes, or until the waffles come golden brown. Wash the prawns. Cook in boiling salted water about 5 minutes, drain, let cool, peel and devein, cutting them along the dorsal curve. Cut the crustaceans and heese in small chunks, blend with 4 tablespoons olive oil until you obtain a fine mixture and whip to get a frothy dough. Refrigerate. Cut the avocados in half, remove the seed, remove the pulp with a spoon, season with oil, lemon juice, salt and blend until it becomes a fine puree. Whip the egg whites with a pinch of salt, until stiff and gently fold in the avocado puree. Pour in glasses the prawns whip, sprinkle the top with avocado mousse. Serve with spicy waffles.