Prawn Jelly Aspic
|Pink shrimps||100 Gram|
|Tomatoes||100 Gram, diced|
|Olive oil||1 Tablespoon|
Shell the prawns, clean and keep all the shells and heads.
Split the prawns and marinate with salt and pepper.
Saute the prawn shells and heads with olive oil, a little fennel, shallots and tomato trimmings (left over from dicing the tomatoes).
Add approximately 3 dl of water and boil over medium heat for 15 minutes.
Stop cooking and pass through a sieve.
Leave to cool.
Blanch the prawns in lightly salted boiling water for just 10 seconds, remove and let cool.
Soften the gelatine leaves in cold water and put the gelatine into the shrimp stock (when it's about 40°C).
Use a whisk to dissolve the gelatine leaves and allow to cool until it thickens.
Prepare 6 bowls by brushing the inner side of the bowls with some of the dissolved gelatine mixture.
Arrange prawns, pink shrimps and a mixture of diced tomatoes and caviar in the bowl.
Fill the gaps with the gelatine mixture to prevent the prawns and shrimps from moving.
Fill the bowl with the remaining ingredients and gelatine.
Keep in the fridge until it turns to jelly