How to make the perfect avocado and shrimp verrine
Serve with the avocado puree
Add a little bit of avocado puree onto 6 large spoons, then lightly sprinkle with sesame seeds and serve each glass with its own spoon.
To make ahead of time, you can prepare the grapefruit and shrimp mix beforehand and store in the fridge. The sauce can also be made the day before, but only add it at the last minute.
Another way to present this verrine is to alternate layers of the avocado and the shrimp mixture in the glass itself.
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INGREDIENTS
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Sugar
- Balsamic vinegar
- Cherry Tomatoes
- Prosciutto
METHOD
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!