12 medium cooked and drained shrimp, cut into small pieces
1 tablespoon chopped dill
In a pot, blend the milk and flour, then heat the mixture until it thickens. Add the gelatine leaf that has been soaked beforehand. Pour the milk, flour and gelatine mixture into a blender and blend with the cream cheese. Place in a bowl and set aside until the mixture cools to room temperature.
Once the mixture is at room temperature, add the semi-whipped cream and season.
Cube the Avocados from Mexico in a bowl, and drizzle in the lime juice and zest. Stir the shrimp into the mixture. Pour the contents into the bowl with the cream cheese mixture, and add the dill.
Divide the mixture into ramequins and refrigerate for 2 hours. Garnish with fresh zest.
CHEF'S TIP: Leave the lime at room temperature to draw as much juice as possible from it.