Ingredients: Serves 6

• 16 CHEF Approved king prawns and halved (keep 6 to serve whole)
• 1 head of baby gem lettuce, shredded
• Lemon for wedges

The jelly

• 1/2 a cucumber
• 1/2 juice of a lime
• 1 sheet of gelatine
• CHEF Approved salt and pepper

For the avocado mousse

• 2 really ripe avocados
• 1 tbsp cream cheese
• 1/2 a lime juice
• 10 fresh basil leaves

For the sauce marie rose

• 3 tbsp CHEF Approved mayonnaise
• Pinch of CHEF Approved cayenne pepper
• A few drops tabasco sauce
• A few drops worcestershire sauce
• 1 tbsp CHEF Approved tomato ketchup
• 1/2 juice of a lemon
• Pinch of celery salt

Method

The jelly

1. Put the gelatine into a bowl of cold water and leave it to go soft.
2. Pop the cucumber into a blender and blitz it. Then pass it through a sieve: you only need the juice.
3. Mix the lime juice to the cucumber juice and season with salt and pepper.
4. Put 200ml of water into a small saucepan and bring up to a simmer. Then wring out the gelatine, put in a heat proof bowl and put the bowl over the saucepan.
5. When it has melted, then stir it into the cucumber and lime juice and leave to cool.
6. Pour the mixture into your desired serving glasses or bowls and pop them in the fridge to set.

The mousse

1. Place the avocados, lime juice, cream cheese, basil, pinch of salt and pepper in a blender.
2. Blend until smooth.
3. Put the mousse in a bowl, cover it and put it in the fridge to chill.

The sauce

1. Mix all the sauce ingredients in a bowl.
2. Add the halved prawns to the sauce.
3. Cover with cling film and chill.

To assemble

1. Once the cucumber jelly is set, you can start building up the cocktail layers.
2. Pipe the avocado mousse onto the set cucumber jelly.
3. Then carefully add the shredded lettuce on top.
4. Spoon over the prawns in the sauce and top with the whole king prawn.
5. Sprinkle with a little cayenne pepper or paprika and serve.
6. Optional serving -you could also finish the cocktails with a little caviar, lemon zest and fresh parsley.