Low Fat Potted Shrimps
ready in 2 h. 20 min.
Grease the insides of four individual heart-shaped ramekins (200 ml in volume) with the sunflower oil then line them with a sheet of clingfilm.
Combine the drained shrimps, cream cheese, lemon juice and a little seasoning in a food processor.
Pulse until smooth then scrape the mixture into the heart-shaped ramekins. Cover with clingfilm and chill for 2 hours.
Remove the mousses 5 minutes before you want to serve them; use the clingfilm to help turn them out onto serving plates, positioning them in the centre of the plates.
Garnish with the lamb's lettuce and a few shrimps on the lettuce and on top of the mousse. Finish by sprinkling a little freshly ground pepper on top of the lamb's lettuce. Serve immediately.