Crab and avocado terrine
Show everyone your culinary talents with this crab and avocado terrine. To be served for starter.
1. Put the gelatin leaves to soften for 10 minutes in cold water. Line with cling film the terrine mold.
2. Peel, pit 4 avocados and mix 3 of them with a little pepper and 3 tablespoons of lemon juice. Cut the fourth avocado into small cubes.
3. Pour the cream into a saucepan, and heat. Off the flame, add the drained gelatin leaves. Let melt, pour the mixture into a bowl with ricotta and 2 pinches of Espelette pepper. Add salt, pepper and whisk.
4. Beat the egg whites until stiff with 1 pinch of salt and stir gently with a spatula with the ricotta mixture. Spread the into 3three bowls. In the first container, stir in the drained crab meat, and half of the chopped herbs. Add the avocado cream in the second and keep the third empty.
5. Pour the crab mousse crab in the bottom of the terrine mold, cover with ricotta mousse, add the diced avocado and remaining chopped herbs, finish with as a layer of avocado cream. Cover with plastic wrap and place in the fridge for 8 hours.
6. Just before serving, unmould and sprinkle with paprika. Decorate the avocado slices slightly sprinkle with lemon and sprigs of fresh herbs.
Photo credit: Sucré Salé
