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


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.

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

Serves: 8

2 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu Nov 14 09:42:00 GMT 2013.