*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Shrimp Mousse Blini | |
Shrimp, Medium sized | 6 each |
Lobster stock | 2 cups |
Heavy cream | 1 cup |
Aioli or mayo | 1 cup |
Club House Sea Salt, French Mediterranean | 1/2 tsp |
Gelee | |
Lobster stock | 2 cups |
Club House Sriracha & Lime | 1 tsp |
Gelatin Powder | 2 oz |
Cold water | 2 tsp |
Blini | |
Flour | 2 cups |
Egg | 1 each |
Baking powder | 1 tbsp |
Club House Sea Salt, French Mediterranean | 1 tsp |
Milk | 1 cup |
This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.
For the Shrimp Mousse Blini: Poach shrimp in lobster stock. Remove and puree in food processor with aioli/mayo. Whip heavy cream to stiff peaks. Gently fold whipped cream into shrimp puree in a bowl using a rubber spatula. Reserve for use.
For the Gelee: Bloom powder in cold water. Bring stock and seasoning to a boil. Blend gelatin into stock. Place in freezer to set on sheet tray. Cut into small rounds.
For the Blini: Mix all ingredients and combine. Make it a little runnier to fit into a squeeze bottle. Squeeze approximately 1 inch or quarter width rounds onto a hot plancha. Cook until Golden brown.
For Serving: On a decorative serving platter, place bilini’s and top with the shrimp mouse and sriracha and lime lobster gelee.
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