Crab mousse with grapes
Instructions
Put the crab in a pot of cold water.
Salted, with and bring slowly to a boil.
Boil over high heat for 10-15 minutes depending on the size of the crab, blank and leave it to cool in the cooking water.
Drain them and extract the meat from the shell.
Chop finely and mix together Parmesan, lemon juice, salt and cayenne pepper.
Gently add the cream.
Put to soak the gelatine in cold water for 1/4 of an hour, squeeze it and let it melt sweet focus.
Allow to cool and add to the other ingredients.
Place in the refrigerator for 2-3 hours.
Whip the egg whites and mix them to the mixture.
Wet with cold water inside of a mould from soufflé, pour the mousse and store in the refrigerator for a few hours.
Serve with grapes.
Ingredients and dosing for 4 persons
- 1 great crab
- 15 cl of cream
- 25 g of grated parmesan cheese
- 2 egg whites
- 1/2 tablespoon of lemon juice
- 1 sheet of isinglass
- 1 bunch of grapes
- Salt
- Cayenne pepper