This original mousse is a good snack option for a festive table or just for a beer. Shrimp mousse and mascarpone can be served in tartlets or toast instead of tartlets.
It is necessary
- - 400 g fresh shrimp;
- - 250 g of Mascarpone cheese;
- - 130 mo of cream 20% fat;
- - 1 parsley root, 1 bunch of parsley;
- - 5 slices of lemon;
- - salt, white pepper, peppercorns.
Instructions
Step 1
Cut the parsley root into 4-5 pieces. Pour water into a saucepan, put parsley root, allspice peas, salt, lemon slices there. Boil the shrimp in this water for five minutes, do not cook any longer so that the shrimp does not taste rubbery. Cool the finished shrimp, peel, remove the heads.
Step 2
Send shrimp along with parsley to a blender, salt, season with white pepper, chop until smooth.
Step 3
Mix mascarpone cheese with cream, whisk in a mixer, add shrimp mass, beat again. Shrimp mousse and mascarpone is ready.
Step 4
Spread the mousse over the tartlets, garnish with parsley leaves. You can additionally boil the shrimp and garnish each tartlet with whole shrimp. If you have toast instead of tartlets, then serve the mousse in a salad bowl on green lettuce leaves, put the toast on a separate dish.
