Cucumber Mousse with Shrimp Recipe
Very delicate mousse with shrimp, served in portions, ideal for a New Year’s table. And most importantly, to prepare such a snack very quickly and simply. Enjoy your stay!
Servings
16
Cook Time
40minutes
Servings
16
Cook Time
40minutes
Ingredients
Instructions
  1. Place the shrimp in a hot frying pan without defrosting.
  2. As soon as the shrimps are thawed and allow the liquid to drain, add olive oil, garlic and spices squeezed out by a press to the shrimps.
  3. Stir and fry over high heat for 4-5 minutes.
  4. Then turn down the heat, add 250 ml of cream, cover and simmer for 3-4 minutes.
  5. Lay out the shrimp and cool the sauce a little.
  6. When the sauce has cooled to about 60 degrees, add the gelatin and mix well.
  7. Use a food processor to chop cucumbers and dill.
  8. Add the ricotta to a food processor and whisk.
  9. Add the remaining cream and shrimp sauce, add salt and whisk well again.
  10. Set aside 16 shrimp for decoration, and put the rest into molds.
  11. Pour in the mousse and refrigerate until completely solidified (about 2 hours).
  12. Before serving, garnish the mousse with shrimp and a sprig of dill. Enjoy your meal!!!
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