Prawn Cocktail Verrines with Avocado Cream

1. If using raw prawns, poach in simmering water with a pinch of salt for 2–3 minutes until pink and firm. Drain and chill.

2. Toss cooked prawns with lemon juice, salt, and pepper. Set aside.

1. In a food processor or small bowl, blend:

   • Avocado

   • Sour cream or yogurt

   • Lime juice

   • Salt to taste

2. Blend until smooth and creamy. Spoon into a piping bag or small spoon for easy layering.

1. In a small bowl, stir together:

   • Mayonnaise

   • Ketchup

   • Worcestershire sauce

   • Hot sauce (if using)

   • Lemon juice

2. Adjust seasoning to taste. Chill until ready to assemble.

In each glass (small tumbler or parfait glass):

1. Base layer: Spoon or pipe 1–2 teaspoons of avocado cream.

2. Middle layer: Add shredded lettuce and a few cucumber bits.

3. Top layer: Place 3–4 prawns per glass.

4. Drizzle or dollop with Marie Rose sauce.

5. Garnish with dill/chives, lemon zest, or a pinch of paprika.

• Use crab meat or cold lobster instead of prawns.

• Add a layer of mango salsa for a tropical twist.

• Swap lettuce for shaved fennel or watercress.

• Wine: Sauvignon Blanc, dry Rosé, or Crémant

• Cocktail: Classic gin & tonic or cucumber martini

• NA: Sparkling elderflower or cucumber-mint water