Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Heston's mini prawn mousse cocktail

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Heston's mini prawn mousse cocktail

    ‘Prawn cocktail is my secret vice – and a mousse flavoured with vanilla, vodka and celery salt topped with tomato butter means it’ll soon be yours, too. It comes in shot glasses to really get the party started.’ Heston

    • Preparation time: 5 minutes
    • Cooking time: 5 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 8


    For the avocado sauce

    1 ripe avocado
    2 tsp fresh lemon juice
    Salt and freshly ground black pepper
    1 pack Heston from Waitrose 8 Prawn Mousse Shots
    Snipped chives, to garnish
    Melba toast, to serve


    1. To make the avocado sauce: peel and finely chop the avocado, place in a bowl, add the lemon juice and, using a hand blender, blitz until half the mixture is puréed and the other half remains in fine small chunks. Season with the salt and pepper.

    2. Serve the shots with a small dollop of the avocado cream in the centre of the prawn mousse cocktail. Finely slice the chives and sprinkle on top. Finish with a small piece of Melba toast.

    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars