For the Shrimp Cocktail
1/2 lb prawns, 10 count, poached
8 tbsps horseradish pudding (recipe follows)
6 tbsps tomato syrup (recipe follows)
For the Horseradish Pudding
1/2 cup heavy cream
3 tbsps fresh horseradish
9 tbsps crème fraîche
1 gelatin sheet
salt & pepper
For the Tomato Syrup
1 cup tomatoes, seeded & cut
2 garlic cloves, sliced
2 tbsps olive oil
1 tsp salt
1 pinch black pepper mignonette
1 red chili pepper
3 tbsps sugar
2 tbsps red wine vinegar
1 bunch basil
For the Garnish
1 lemon, zested for garnish
1/2 cup mesclun salad
1 lemon, juiced
salt & pepper
For the Horseradish Pudding:
Infuse heavy cream, horseradish, salt and pepper in a large pot over low heat. When the flavor has developed, pass through a fine strainer. Bloom gelatin in cold water.
Dissolve gelatin in the horseradish and cream mixture the add to crème fraîche. Reserve keep warm.
For the tomato syrup:
In a small pot, make a light caramel with sugar and then deglaze with the vinegar. Add tomatoes, basil, garlic, olive oil, salt, black pepper and chili pepper.
Simmer over low heat for 30 minutes. Pass through a fine strainer and cool. Reserve.
Set 4 tablespoons of horseradish pudding in each bowl. Let set about an hour in the refrigerator. Place 3 tablespoons of the tomato syrup on top of pudding.
Dress mesclun salad with lemon and olive oil, salt and pepper. Mix the shrimp with dressed salad, lemon zest, salt and pepper. Place in the middle of the bowl.
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