Shrimp Mousse Blini with Sriracha and Lime Lobster Gelee


*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.

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IngredientsQuantities
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.

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