Avocado and Shrimp “Pot de crème”
Serves 4
Ingredients
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- 100 ml milk
- 1 tablespoon flour
- 1 gelatine leaf soaked in water
- 60 ml (¼ cup) cream cheese at room temperature
- 125 ml (½ cup) semi-whipped cream
- Salt and pepper to taste
- 2 avocados
- Juice of 1 lime and its zest
- 12 medium cooked and drained shrimp, cut into small pieces
- 1 tablespoon chopped dill
Preparation
- 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 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.
Credit
Laurent Godbout
