03-21-2006, 07:09 PM
Join Date: May 2003
Location: The SPAM eating capital of the world.
Basic Scallop/Shrimp Mousse
Yield: 3 lbs.
2 lb. Raw Shrimp or scallops, cut into 1/2" pieces
2 c. Heavy Cream
4 ea. Egg whites, slightly whipped until opaque and frothy
1 Tbsp. Kosher salt
1 tsp. White pepper
2 Tbsp. Chopped parsley
1Tbsp. Chopped tarragon
Blend shrimp/scallop in a chilled food processor bowl. Slowly add the heavy cream. Add egg whites, herbs, salt and pepper and pulse until incorporated. Refrigerate immediately until use.
Originally Posted by Jeremy
Can anyone help me with a Scallop Mousse. I have to roll it up in a Paupiette of Salmon. I don't think it will be all that difficult, but any tips would be appreciated.
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