80 g cream
150 g marscarpone
1 lemon
150 g chives
20 g chervil
Salt and Espelette pepper to taste
200 g curry mayonnaise (curry to taste)
Step
Mix the cream and mascarpone together then add the lemon
juice and zest and chopped herbs. Whip to soft peaks. Season
then mix thoroughly with the mayonnaise. Refrigerate.
2. GAMBAS AND VEGETABLE MIXTURE
Ingredients
400 g wild gambas (10 to 20 prawns)
Cointreau® 60%
Borage flowers to decorate
20 preserved tomatoes
2 carrots
2 courgettes
1 bunch of radishes
Olive oil, salt
Espelette pepper
Step
Peel the gambas and fry briskly in olive oil. Deglaze with
the Cointreau® and reduce to a syrupy consistency. Cut the
vegetables into fine dice and season with olive oil, salt and
Espelette pepper. Mix with the gambas and add the reduced
Cointreau®.
3. ASSEMBLY
Ingredients
No ingredients.
Step
Place some of the curry cream in the bottom of the glass, then
add the gambas vegetable mixture. Decorate with a borage
flower or baby beetroot leaf. This verrine can be given an exotic
touch by adding some pink grapefruit segments and slices of
mango.
