Moulded Shrimp Cocktails

A nod to the shrimp and shredded lettuce cocktails of yesteryear, these are set in 6cm dariole moulds, although you could use small teacups. The amounts given are just a guide but stick to the jelly formula – two gelatine leaves per 200ml liquid – or your moulds won’t set.

2 gelatine leaves

Cooked deveined prawns, tails removed

(8-9 prawns per mould) 200ml white wine vinegar Squeeze of lemon juice

3 tablespoons caster sugar

½ red chilli, finely chopped

2 avocados, cut into 1cm cubes

½ cup mayonnaise

½ cup whipped cream

Dash of hot sauce, eg Tabasco Chervil to garnish

These need to be made in two stages to keep the prawns perfectly positioned; start the morning of the day before.

Place gelatine leaves in cold water to soften. Arrange prawns in the base of 6 small moulds. Heat vinegar, lemon juice, sugar and chilli in a small saucepan, stirring to dissolve sugar. Add more sugar to taste and season with salt and pepper (treat this as almost a vinaigrette).

Stir in the softened gelatine leaves and allow to cool slightly, then pour over the prawns just to cover (reserve leftover mixture). Refrigerate overnight.

Fill moulds to the top with avocado. Pour over the remaining jelly mixture (warm slightly if it is beginning to set) and place in the fridge.

When ready to serve, dip moulds in hot water briefly to release then invert onto a serving dish.

Stir together the mayo, cream and hot sauce. Top each mould with a little of the mixture. Garnish with chervil sprigs. Serve with sliced baguette, salt and pepper. Makes about 6