Grapefruit prawn verrines


    These verrines layer grapefruit, avocado and prawns into a glass for a beautiful presentation and surprising flavour. The recipe was inspired by a delicious lunch at the molecular gastronomy restaurant Marie Laure.

    4 people made this

    Serves: 4 

    • 1 grapefruit, peeled, quartered
    • 1 avocado - peeled, stone removed and sliced
    • 4 tablespoons creme fraiche
    • 1 teaspoon butter
    • 200g large prawns

    Prep:12min  ›  Cook:3min  ›  Ready in:15min 

    1. Place each grapefruit quarter into the bottom of a clear glass. Layer with the avocado slices.
    2. Beat the creme fraiche with a whisk until fluffy; set aside.
    3. Heat the butter in a frying pan over medium-high heat, and cook the prawns until golden, about 3 minutes.
    4. Place a spoonful of the creme fraiche into each glass on one side, and place the warm prawns in the glass on the other side. Serve immediately.
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