Recipes+
Ingredients
Method
1.Bring stock to the boil in a small saucepan over high heat. Remove from heat. Sprinkle gelatine over hot stock; stir until completely dissolved. Cool to room temperature.
2.Process prawns, stock mixture, cream, horseradish cream and zest in a food processor until smooth. Season. Spoon mousse into 6 x 1/2-cup serving glasses or ramekins. Place on a baking tray.
3.Melt butter in a small saucepan over low heat. Add capers. Remove pan from heat. Spoon any impurities from the surface; discard. Add dill; stir to combine. Spoon butter mixture evenly over prawn mousse to seal. Loosely cover with plastic food wrap. Chill for 2 hours or until set. Serve prawn mousse with bagel toasts, and crudites if you like.
For crudites we used celery sticks, peeled baby (Dutch) carrots, seeded cucumber sticks and halved baby red radish. Try smoked salmon instead of prawns. Price will vary. Fresh prawns should smell like seawater and be free of black marks. Avoid frozen prawns with freezer bum marks. Make sure packaging isn’t tom and is firmly sealed. To that frozen prawns, place in a dish; thaw overnight in the fridge. Drain away any water that has pooled.
Note
