24 December 2009
Avocado with prawns ..... and Merengue Trifflee dessert
3 mashed avocados
1 tomato peel and chopped
250 grs. prawns or shrimps
2 tablespoon of chopped basil
3 tablespoon of lemon juice
1 tablespoon of chives chopped or ciboulette
salt and pepper
1 tablespoon olive oil
In a bowl mix the prawns with the chopped tomato, add sal and pepper and reserve.
Peel the avocados and cut in pieces, In a food processor grind the avocados and add the lemon juice, salt and pepper and oil, chives and basil, mix with processor as a cream.(If is needed add a little water)
Place the avocado cream in glasses, over them place the prawns mix. Garnish with basil or ciboulette. Set aside at fridge before serve.
Mix the cheese cream with the plain yogurt and add the orange peel.Add the whipped cream. Finally add the Dulce the lech enot mixing all making and marmol effect.