Garlic Puree
Peel the garlic, put in a small saucepan, cover with cold water and bring to the boil. Strain, and repeat this process three times. Cover the garlic in the double cream, a pinch of salt, and bring to a gentle simmer, stirring occasionally, when cream is reduced and the garlic soft, pour into a blender and blend until smooth, pass through a sieve and keep warm.
The Langoustines
Season the langoustines, heat a non stick pan over high heat with the olive oil, when hot add the langoustines or prawns and sauté for 1 minute, adding the thyme and almonds half way, drain on to kitchen paper and finish with a squeeze of lemon
To Serve:
Arrange on the langoustines with the thyme and almonds on a warm plate, spoon on the garlic purée.
(Picture: Aperitif Dinatoire Ltd.)