Aspic of prawns steamed with strawberries and exotic fruits

Aspic of prawns steamed with strawberries and exotic fruits
(This recipe by Nuxia)

This recipe embodies the charm of the exotic. A perfect blend of fruits and king prawns.
I wanted to enrich this aspic with some unripe strawberries and cloves, to give a twist to an aspic really amazing and unique in its kind. Perfect for hot summer days or a very special dinner and refined.

 
Ingredients for 4 people:

12 prawns
150 g of strawberries not too ripe
1 avocado
4 oranges (juice only)
1 mango
2 lemons (juice only)
a pinch of clove powder
salt and pepper to taste
gelatin sheets (for the amount to use follow the doses of the package.)

Shell the prawns. Remove the dark thread of 'intestine. Cut the exotic fruit into cubes and put it together in a bowl. Cut the strawberries and set aside. Cook the prawns steam for a few minutes. If you do not have a steamer, pour a little water in a pan with a lid and cook for a few minutes over medium heat. The prawns should not be too hard. Soak the gelatin in cold water. For the exact amount of gelatin to use for the 'aspic, please be aware that you will need 250 ml of total mixture of lemon juice and oranges. When the gelatine leaves are soft, squeeze and set aside. Pour the mixture of orange and lemon juice in a saucepan. Bring to the boil Add the juice, a pinch of clove powder, salt and pepper to taste. (If you want you can use whole cloves to be immersed in the liquid and then remove it from the juice with a spoon.) Remove from heat and add the juice flavored gelatin. On the bottom of a small mold put the prawns, if the mold is small part of them can cut prawns into small pieces and mix them among the exotic fruits. Place a layer of mango and avocado, and finally a layer of diced strawberries. Pour the liquid of lemons and oranges to cover the entire mold. Do the same for the remaining individual molds. You will need to prepare four molds in total. Leave at room temperature for 30 minutes. Then transfer the mixture in the refrigerator and allow to cool for 3 hours, before serving.
Recipe of 04/29/13