SHRIMP TERRINE WITH CUCUMBER, WHIPPED GRAPEFRUIT, AND AVOCADO PUREE
Steps:
- Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly. Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Place in ice bath and slice thinly when completely cooled.
- Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture.
- Place avocado, glucose and lime juice in a blender and process until smooth, slowly drizzle in the olive oil ad season with salt.
- Peel and dice the cucumber into a 1/4-inch dice. Toss with salt, citron vinegar and agave nectar. Place inside a cryovac bag and compress.
- Yield: 4 servings
- Arrange the shrimp on the plate and garnish with remaining components.
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