Vidéo : Verrine Avocat Crevette, nage coco curry

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Preparation time
15 min
Serves
5 people
Meal cost
$$
Meal course
Appetizers
Verrines
Posted by
Posted on

Ingredients

Metric US
lemon
1/2
Salt
Curry
coconut milk
90 milliliters
Schrimps
250 grams
whipped cream
Parmesan tuile biscuit
6
Avocados
6
flat leaf parsley
  1. Mélangez votre lait de coco, votre jus de citron et votre curry en poudre dans un petit récipient, réservez la nage curry coco au frais.
  2. Lavez les avocats, les épluchez, retirez le noyau, le couper en lamelles, l'arrosez de jus de citron et réservez.
  3. Disposez vos crevettes décortiquées dans vos verrines en les alternant avec vos lamelles d'avocats.
  4. Arrosez délicatement de votre nage curry coco.
  5. A l'aide d'une poche à douille, décorez chaque verrine d'une petite rosace de crème fouettée, plantez-y une tuile de parmesan et déposez-y une petite feuille de persil plat.
  6. C'est prêt ! Dégustez !
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Preparation time
15 min
Serves
5 people
Meal cost
$$
Meal course
Appetizers
Verrines
Posted by
Posted on

Ingredients

Metric US
lemon
1/2 unit
Salt
Curry
coconut milk
90 milliliters
Schrimps
250 grams
whipped cream
Parmesan tuile biscuit
6 units
Avocados
6
flat leaf parsley
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