Prawn Mousse

Ingredients:

20ml gelatine

125ml cold water

125ml boiling water

450g cooked prawn tails

30ml lemon juice

30ml chopped onion

60ml chopped celery

10ml chopped dill

180ml good-quality mayonnaise

125ml cream, whipped

extra cooked prawns for garnishing

Sprinkle gelatine over the cold water and set aside for 5 minutes.
Pour over the boiling water and stir until dissolved.

Put the prawns in a food processor and pulse until roughly chopped.
Add in the lemon juice, onion, celery, dill and mayonnaise.

Process until smooth.

With the machine running, pour in the dissolved gelatine.
Add in the cream and pulse to combine.

Spoon the mixture into 3 small or one large loaf pan that has been oiled and lined with cling wrap.
Put in the fridge to set.

Unmould and serve garnished with prawns.