Shrimp Mousse Blini with Sriracha and Lime Lobster Gelee
SHARE NOW:
| 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 |
Instructions
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.
