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Cheese and Prawn Mousses

Use Flexible Mould - 6794

Makes 9

200g ( 7 oz) cream cheese
1 dsp mayonnaise
pinch salt
few drops Tabasco sauce
50ml ( 2 fl oz ) hot water
11g sachet powdered gelatine
110g ( 4oz) prawns, finely chopped

To garnish

9 Little Gem lettuce leaves
a little Paprika pepper
sprigs fresh dill
lemon slices

Spoon the cream cheese into a bowl. Add the mayonnaise, salt and Tabasco sauce and mix together until smooth and creamy.

Pour the water into a small bowl and stand this over a pan of simmering water on the hob. Sprinkle the gelatine into the water whisking thoroughly until the gelatine has completely dissolved and the mixture becomes clear.

Remove the bowl from the heat and allow to cool making sure the gelatine does not begin to set.

When the gelatine is quite cool pour it in a steady thin stream into the cheese mixture whisking or stirring continuously until thoroughly incorporated.

Stir the prawns into the mixture.

Stand the mould on a baking tray.

Spoon the mixture into the cups, spreading evenly into the shape of the shells.

Place in the refrigerator to set.

To unmould

Simply push the bases of the shells and peel the mousses out of the mould.

To garnish

Place each mousse on a lettuce leaf.

Sprinkle each with a little Paprika pepper and add a sprig of dill.

Serve each with a slice of lemon.

These mousses are ideal to serve as a starter with a few crackers or French toast.

Related Products:

Flexible Silicone 9 Cup Madeleine Mould

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