This delightful Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns makes a perfect amuse bouche or canapé to tickle your taste buds and keep your guests very happy. I love every mouthful as it’s strong in flavour but the flavours do not overpower each other. The inspiration of this dish came from one of my customers, a lady with fine taste and more cookbooks than me.
I think we have all agreed that this recipe is worth trying. I have used the Thermomix to make this dish. This recipe is an ideal party piece , with very little effort and maximum impact.