Mousse CD HD English 30mins
6 Cold Seafood Shellfish Hors d'oeuvre
Starter Appetiser Buffet England British Europe
175g/6oz White Crabmeat
175g/6oz tinned Consommé
The juice of half a Lemon
150m1/5fl.oz. Double Cream, whipped
1 teasp Worcestershire Sauce
½ teasp Tabasco Sauce
4 drops Red Food Colouring
15g/½ oz Powdered Gelatine
2 tbsp Warm Water
2 Egg Whites
Lemon slices to garnish
1. Place the
consommé, crab and lemon juice into a food processor or blender and process
until smooth. Set aside.
2. Place the gelatine and warm water in a heatproof bowl, mix well and
set over a saucepan of simmering water. Heat, stirring, until gelatine
the crab mixture to a bowl, then add the cream, food colouring, salt
and sauces and mix well.
4. Pour in the
dissolved gelatine in a steady stream whilst stirring constantly. Mix well and
5. In a mixing
bowl, whisk the egg whites stiffly then fold into the crab mixture.
6. Turn the
mixture into a lightly oiled soufflé dish and place in the refrigerator to
7. To serve -
garnish with very thin sliced of cucumber and lemon. Serve chilled.
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