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    Heston's mini prawn mousse cocktail

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    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.

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