Shrimp Mousse

Name: Shrimp Mousse
Ingredients: 1/4 cup fish stock; 2 tsp unflavored gelatin; 8 oz medium shrimp, cooked and peeled; 2/3 cup heavy cream; 1 tsp horseradish cream; 1/2 tsp finely grated lemon peel; 10 tbsp (1 1/4 sticks) butter; 2 tsp baby capers, rinsed; 2 tbsp chopped dill; None None Toasted baguette and crudites, to serve

10 ingredients

3 steps

Ingredients

1/4 cup fish stock
2 tsp unflavored gelatin
8 oz medium shrimp, cooked and peeled
2/3 cup heavy cream
1 tsp horseradish cream
1/2 tsp finely grated lemon peel
10 tbsp (1 1/4 sticks) butter
2 tsp baby capers, rinsed
2 tbsp chopped dill
None None Toasted baguette and crudites, to serve

Directions

1

Bring stock to a boil in a small saucepan on high heat. Remove from heat. Sprinkle gelatin over hot stock; stir until completely dissolved. Cool to room temperature.
2

Process shrimp, stock mixture, cream, horseradish cream and lemon peel in a food processor until smooth. Season. Spoon mousse into six 1/2-cup ramekins. Place on a baking pan.
3

Melt butter in a small saucepan on low heat. Add capers. Remove pan from heat. Spoon any impurities from the surface; discard. Add dill; stir to combine. Spoon butter mixture evenly over shrimp mousse to seal. Loosely cover with plastic wrap. Refrigerate for 2 hours or until set. Serve shrimp mousse with baguette and crudites.