Preparation time: 15 minutes
Cooking time: 5 minutes
Resting time in the refrigerator: as much as you need
difficulty: Bassa
You can serve it as an aperitif, but it will surprise your guests as a second course. mousse of shrimp It's a delicacy, easy and quick to prepare with this recipe.
Ingredients
- 36 medium-sized freshwater prawns (or sea prawns)
- 100 g of butter
- a medium onion
- a carrot
- a rib of celery
- a small black truffle
- 10 g of dried mushrooms
- a bar of instant gelatin
- half a liter of cream
- 15 gr. made with flour
- 1/4 veal or chicken broth
- nutmeg
- spices,
- white peppercorns
- salt
Preparation
- PREPARATIONS the gelatin following the instructions on the package and let it cool outside the refrigerator.
- PREPARATIONS The creamy sauce: Melt 20 grams of butter, add the flour, stir, and gradually add the boiling broth. Bring to a boil, skim, and add the mushrooms, previously soaked in warm water and sautéed in a knob of butter. Season with salt, a little freshly ground pepper, and a pinch of nutmeg and cook for five minutes; pass the sauce through a sieve into a bowl. Boil the shrimp in salted water flavored with the diced vegetables, drain, shell, and dice the tails.
- Beaten Then, puree the shells, along with the vegetables from the court bouillon, in a mortar and pestle, and pass everything through a sieve. Add the remaining soft butter, cut into small pieces, the previously prepared cream sauce, and a deciliter of cold but still runny gelatin; whisk everything together for a few minutes, then add the lightly whipped cream and the diced shrimp; season with a pinch of spices and season with salt and pepper. Line the sides of a mold with a sheet of waxed paper, fill it with the mixture, and refrigerate the mousse until ready to serve.
- Unmold it on a plate, decorate the surface with slices of truffle which you will first dip in the remaining liquid gelatin and then apply to the mousse.
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Shrimp mousse
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