For 6 you need :
For the prawn mousse :
300 g prawns (150 g + 150 g for decoration) 1/2 lemon 25 cl full cream 1 shallot 2.5 leaves gelatine 2 cl cognac pepper
For the savoury sponge cake :
3 eggs 75 g grated Parmesan cheese 10 g paprika 15 ml boiling water 75 g cornflour 20g self-rising flour 10 ml olive oil
Action:
First, you need to prepare the mousse as it should take at least 4 hours.
Place the gelatine leaves in a large bowl of cold water to soften.
Blend the 150g prawns with the lemon juice, shallot, cognac and 10cl crème fraîche. Heat the mixture over a low heat and when it is hot, drain the gelatine and add it to the mixture, stirring until it melts well. Remove from the heat.
Whip the crème fraîche until stiff and add to the prawn mixture.
Place in pastry cases and chill for at least 4 hours.
Meanwhile, prepare the sponge cake.
Place the 3 egg yolks in a bowl, add the grated Parmesan, boiling water and paprika. Beat the mixture with an electric mixer until doubled in volume.
Then add the cornflour and the self-rising flour. Mix again.
Beat the egg whites until stiff with a pinch of salt.
Gently fold the egg whites into the mixture.
Finally, add the oil and pour into a rectangular tin (line with greaseproof paper to prevent sticking to the base) and bake for 10 minutes in an oven preheated to 200°C, then remove from the tin.
To serve, remove your bavarois from the mould and use your cookie cutter to cut the base out of the salted sponge cake.
Place the sponge cake on the plate, then top with your bavarois and garnish with prawns and basil.
To buy fresh shrimp from Brittany, delivered within 24 hours, click here
Source : http://easyseverine.blogspot.fr/2012/03/bavarois-aux-crevettes-grises.html
