Contributed by: Chef Perry Schermuly
Feeds four guests
Ingredients:
500g prawns de soller (Mallorca)
12 slices Jamon de serrano
2 avocado
Mixed baby lettuce leaf
2 sticks of rhubarb
1 granny smith apple
250ml double cream
Directions:
Peel and puree two thirds of the prawns, add cream, season and blitz to a fine mousse in a robo coupe. Add the remaining peeled whole prawns, fill a serrano-lined terrine with the mixture.
Roll in film and steam until barely cooked. Chill but remember to serve at room temperature.
Presentation:
Slice and serve with poached rhubarb, avocado and apple slices, mixed dressed leaves and crispy serrano ham slices, previously dried overnight in a cool oven.
Serve with warm crusty bread and a very crisp white wine. Spanish Albarino is perfect.
