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Alright, don’t linger, let’s practice this sig's avocado,mushroom and prawn pate with lemondip formula with 11 elements which are absolutely easy to receive, and we have to process them at the very least through 4 measures. You should devote a while on this, so the resulting food could be perfect.

Composition for Sig's Avocado,Mushroom and Prawn pate with lemondip:

1. Need 16 sheets - white gelatine
2. Make ready 300 grams white button button mushrooms
3. Prepare 3 of ripe avocados
4. Provide 2 bunches fresh basil
5. Make ready 4 tbsp of fresh lemon juice
6. Take 400 ml - vegetable stock.preferably from jar
7. Need 200 grams of prawns
8. Provide 1 pinch salt and pepper for seasoning
9. You need 300 grams for Crème fraíche for dip
10. Make ready 1 lemon,zested
11. Prepare 4 tbsp of fresh lemon juice

Sig's Avocado,Mushroom and Prawn pate with lemondip making process:

1. Line a bread loaf tin with baking paper,keep in fridge.Soften gelatine in cold water.Fry chopped mushroomes gently without fat until all the liquid from them has evaporated. Take the flesh of avocado,chopped leaf of one of the bunches of basil,4 tablespoons lemonjuice and blend into puree.
2. Add chopped prawns and mushrooms as well as disolved gelatine to the avocado mix.Season well. Pour into the chilled tin and stand cold in fridge preferably over night.
3. Mix Crème fraíche with lemon peel and night
4. Before serving turn the pate onto serving plate,decorate with the rest of the basil and serve with lemon dip.

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