Prawn and avocado jelly
SERVES 8 AS AN ENTREE PREP AND COOK TIME 30 MINUTES (+ REFRIGERATION TIME) 1½ cups (375ml) verjuice 1 teaspoon caster sugar 4 x 2g gold-strength gelatine leaves (see Maggie’s tip) 2 medium (500g) ripe but firm avocados 2 tablespoons lemon juice 500g cooked medium king prawns, peeled, deveined, halved lengthways micro herbs, lemon wedges and bread, to serve
1 Place the verjuice and sugar in a small stainless-steel saucepan over low–medium heat, then bring just to a simmer, being careful not to let it boil or the verjuice will become cloudy. Remove from the heat and set aside to cool for 10 minutes. 2 Soak the gelatine leaves in a small bowl of cold water for 2-3 minutes until softened. Remove the gelatine and squeeze out any excess liquid. Add to the warm verjuice and stir until the gelatine has dissolved. Set aside to cool to room temperature. 3 Cut the avocados into ½cm pieces and drizzle with the lemon juice to prevent them from discolouring. 4 Have ready a 1-litre (4-cup) capacity jelly mould or bowl. Layer the prawns and drained avocado evenly in the mould. Carefully pour the verjuice mixture into the mould – don’t pour it in too quickly, otherwise the jelly may become cloudy. Cover the mould with plastic wrap, pressing it lightly down onto the surface. 5 Refrigerate the jelly for 6 hours or until set, overnight is best if you have the time. 6 To turn the jelly out of the mould, dip the base of the mould in a bowl of hot water for 30 seconds, then invert the jelly onto a serving platter. Scatter with micro herbs, then serve with lemon wedges and bread.
Not suitable to freeze or microwave.