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.
7 people made this
1 grapefruit, peeled, quartered
1 avocado - peeled, stone removed and sliced
4 tablespoons creme fraiche
1 teaspoon butter
200g large prawns
Method Prep:12min › Cook:3min › Ready in:15min
Place each grapefruit quarter into the bottom of a clear glass. Layer with the avocado slices.
Beat the creme fraiche with a whisk until fluffy; set aside.
Heat the butter in a frying pan over medium-high heat, and cook the prawns until golden, about 3 minutes.
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.