You'll need a set of dariole moulds to create this elegant start.
Recipe provided courtesy of Miele
For more ideas, advice and cookery courses, click here
All products were chosen independently by our editorial team. This review contains affiliate links and we may receive a commission for purchases made. Please read our affiliates FAQ page to find out more.
Crab and brown shrimp mousse with fennel and orange salad
Gorgeous crab and shrimp mousse with a fruity twist
© Miele
Published: January 24, 2020 at 11:19 am
Ingredients
- 3 Egg whites lightly beaten
- 70g White crab meat
- 30g Brown crab meat
- 300ml Double cream
- 2tbsp Fresh dill chopped
- 1 pinch of cayenne pepper
- Salt and pepper to taste
- 1 handful of brown shrimps
- Melted butter to brush moulds
- 3tbsp Extra virgin olive oil
- 1 Lemon juice only
- 1tsp Caster sugar
- 1tsp Dijon mustard
- 1 bulb of fennel
- 2 Oranges segmented, juice squeezed
- Salt and pepper to taste
Method
Step 1
For the mousse, lightly beat the egg white in a jug, and then add the remaining ingredients apart from the shrimps. Beat together thoroughly.
Step 2
Grease some small dariole moulds (the recipe makes up to 10) and sit on a perforated steam container. Divide the shrimps between the moulds, then pour the mixture into the moulds and steam at 850C for 20 minutes, then remove and rest for 2-3 minutes before turning out.
Step 3
For the salad, combine the oil, lemon juice, sugar, mustard and seasoning and whisk together. Finely shave the fennel on a mandolin, and place in a bowl with the segmented orange, the orange juice, then toss in the dressing.
Step 4
Serve a mousse on a plate with a little salad on top, garnished with chive.
