NORTH QUEENSLAND PRAWN, AVOCADO, FINGER LIME AND CHIVE BAVAROIS STACK

LARGE TIGER PRAWNS COOKED AND PEELED (LEAVE 4 WITH HEADS AND TAILS ON)
1/6 BCH WATERCRESS, PICKED
2 AVOCADOS, DICED
CITRUS SALSA (SEE RECIPE)
SEA SALT AND PEPPER

CITRUS SALSA

1 ORANGE
1 LEMON
1 LIME
¼ RED ONION, DICED
1/10 BCH MINT, SLICED

PEEL ALL THE CITRUS AND CUT INTO A FINE DICE, MIX ALL INGREDIENTS TOGETHER JUST BEFORE SERVING.

FINGER LIME AND CHIVE BAVAROIS

5 LEAVES GELATIN
6OOML YOGHURT
350ML CREAM SEMI WHIPPED
2 LIME ZEST
2 LIMES JUICED
2 TSP CUMIN – GROUND
10 FINGER LIMES, DE-SEEDED

• MELT THE GELATIN IN THE FIRST 50ML OF CREAM, SET ASIDE
• IN A BOWL PLACE THE SEMI WHIPPED CREAM AND FOLD THROUGH THE YOGHURT, LIME ZEST, JUICE, CUMIN, CHIVES, FINGER LIMES AND CREAM WITH GELATIN
• LINE A SHALLOW SMALL TRAY WITH BAKING PAPER, POUR MIX OVER THE TRAY, REFRIGERATE FOR AT LEAST 6 HOURS

TO SERVE

• USING A LARGE ROUND CUTTER, PLACE THE DICED AVOCADO IN THE CENTRE OF EACH OF THE 4 PLATES EVENLY.
• CUT 4 DISCS OUT OF THE BAVAROIS USING THE SAME CUTTER AND PLACE IT ONTO THE AVOCADO.
• STACK 4 PRAWNS ONTO EACH PLATE.
• SPREAD THE SALSA AROUND THE PLATE AND GARNISH WITH THE PICKED WATERCRESS.
• SEASON WITH SEA SALT AND PEPPER.