Seafood Mousse

Seafood Mousse

Directions lightly oil a 1 quart fish shaped or other decorative mold. Combine with celery green pepper onion salt lemon juice and worcestershire sauce 3. Blend to a fine puree.

Camila Farah

Can be refrigerated over. Soften gelatin in cold water then add to soup mixture and simmer over water until gelatin dissolves. Put in a large bowl with the finely chopped prawns. Remove from the heat add the gelatin mixture and stir until. Add the egg whites and blend until incorporated.

Add the crème fraiche horseradish the lime zest and juice the chopped. Put the shrimp and egg into the container of a food processor. Directions drain shrimp and rinse well. Fold in celery and onion with a. Beat cream cheese and mayonnaise together.

Directions heat soup just to boiling. Beat in cream cheese and next 4 ingredients. Pour the cold water into a small cup and stir in the gelatin. Add the tomato soup and beat mixing well. In a large saucepan heat the soup over low heat.

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Soften gelatine in cold water in a large bowl. Pour mixture into a 1 1 2 quart mold. With the motor on gradually add the cream. Heat oven to 350 and place a rack in the middle of the oven. Finely chop the smoked salmon then mash it down with a knife.

Divide the mousse between buttered ramekins. Pour hot soup over gelatine. Directions lightly oil a 1 1 2 quart fish shaped or other decorative mold. Bring undiluted soup to a low boil watch not to splatter. Add salt pepper cayenne and nutmeg.

Dissolve the gelatin in 1 2 cup warm water add to soup and stir well. Stir in shrimp celery and onions. Drain and flake seafood 2. Stir in the cream until incorporated. Transfer the mixture to a bowl cover and chill for 30 minutes.

In a food processor combine tilapia coconut cream fish sauce salt pepper chopped lime leaves eggs shallots and lemongrass. Ingredients 2 cups cooked shrimp minced cup minced onion cup minced celery 1 10 75 ounce can condensed cream of celery soup 1 8 ounce package cream cheese softened 1 envelope 1 tablespoon unflavored gelatin 1 tablespoon fresh lemon juice 1 cup mayonnaise. Fold in the remaining ingredients except garnishes. Place the ramekins in a water bath cover and place in oven for 20 minutes. Pour the cold water into a small cup and stir in the.

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In the top of a double boiler mix together soup and cream cheese 4. Combine whitefish lobster onion salt brandy and tomato paste in a food processor and blend until smooth. In the top of a double boiler mix together soup and cream cheese 4. In a food processor combine tilapia coconut cream fish sauce salt pepper chopped lime leaves eggs shallots and lemongrass. Dissolve the gelatin in 1 2 cup warm water add to soup and stir well.

Combine whitefish lobster onion salt brandy and tomato paste in a food processor and blend until smooth. Divide the mousse between buttered ramekins. Soften gelatine in cold water in a large bowl. Directions heat soup just to boiling. Add the crème fraiche horseradish the lime zest and juice the chopped.

Pour the cold water into a small cup and stir in the. Can be refrigerated over.