11th March 2015

A verrine recipe of grapefruit, wasabi egg white and prawns

By MaitreMarcel

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)



  1. 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.
  2. Pour the mixture in several glasses and let it cool down. Put in the refrigerator overnight.
  3. 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.
  4. Put the prawns on top, sprinkle with shichimi, and serve.