INGREDIENTS
60 gm passata
1/10 avocado
1 cooked prawn
½ tbsp crème fraiche
1/5 tsp truffle oil
1 tsp sugar
1 clove garlic
1 tsp mustard seeds
A dash sherry vinegar
Two dashes tabasco
A sprig of chervil
Recipe continues
METHOD
Chop avocado and prawn and mix with truffle oil and season with salt and pepper and lay to one side.
Season the chilled passata with salt, pepper, sugar, vinegar, a dash of tobasco and blitz together.
Mix the crème fraiche with mustard seeds and a dash of tobasco.
Put the chilled passata mix in an iced jug with a clove of garlic then pour into an iced serving bowl (minus the garlic clove), top with the chopped avocado and prawn and finish with a dollop of the crème fraiche and a sprig of chervil. Serve.