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Heston's mini prawn mousse cocktail
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‘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
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.
This recipe was first published in November 2013.