Save
serves for
4
total time
0
HR
40
MIN
ingredients
Olive oil
50 ml
Plum tomatoes
2 large, seeded and diced
Yellow tomatoes
2 large, seeded and diced
Parsley
1 tsp, leaves, finely chopped
Salt
Pepper
Cream cheese
300 g, softned
Tarragon
1 tbsp, leaves, finely chopped
Paprika
1 tsp
Lemons
1/2, juiced
Salt
Pepper
Olive oil
50 ml
Prawns
8 large, peeled, de-veined but with tails intact
Tabasco
1 tsp
Salt
Pepper
Preparation
Combine the tomatoes with the parsley, olive oil and seasoning in a mixing bowl.
Stir well to combine, then spoon into the base of 4 serving glasses.
Chill the glasses as you prepare the mousse.
Combine all the ingredients for the mousse in a mixing bowl and whisk until smooth.
Spoon on top of the vegetables in the glasses, then smooth the tops using the back of a wet tablespoon.
Heat the olive oil for the prawns in a large frying pan over a moderate heat.
Pan-fry the prawns with seasoning for 2-3 minutes until pink and tender.
Season with the Tabasco sauce, then remove from the heat.
Transfer to a bowl, cover loosely and chill until cold.
When ready to serve the verrines, place two prawns on top of the mousse layer and serve.
