A verrine recipe of grapefruit, wasabi egg white and prawns
At lunch parties, certainly in France, there is an expectation that there will be a starter, a main course and dessert, perhaps even with cheese before the dessert.
So how do you keep all that light? And how do you make it look interesting and taste surprising?
A verrine – a filled glass – is a solution as it allows you to play with taste, colour and texture, present a dish as well as a subject for discussion, without pushing on the calories.
Here, I have a layer of grapefruit jelly, then a layer of egg white “snow” in which I incorporated some wasabi, topped with pawns and some chilli pepper.
- Two grapefruits
- A sachet of agar agar
- Four egg whites
- A teaspoon of wasabi
- Several cooked or fried prawns
- Some Japanese chilli mixture (shichimi)
- Several hours if not a day before the meal, extract the juice from the grapefruits, put it in a pan, heat it to boiling, add the agar agar, stir and let it cool a bit.
- Pour the mixture in several glasses and let it cool down. Put in the refrigerator overnight.
- The following day, put the egg white in a bowl and mix with a mixer, add the wasabi and continue to mix until you have a snow-like foam. Spoon the foam on top of the jelly in the glasses.
- Put the prawns on top, sprinkle with shichimi, and serve.