Prawn and av­o­cado jelly

Australian Women’s Weekly NZ - - CONTENTS -

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.

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