Crab Grapefruit Mousse Aspic

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Crab Grapefruit Mousse Aspic

 

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Fresh Crab Aspic with Grapefruit Mousse

Crab Grapefruit Mousse Aspic is an elegant and modern French appetizer that combines the delicate flavors of fresh crab, smooth avocado, and refreshing grapefruit mousse. Served in a verrine (small glass), it’s a visually stunning and delicious dish that is sure to impress your guests. This dish combines the richness of crab with the tanginess of grapefruit mousse, creating a unique balance of flavors and textures.
Prep Time35 minutes
Cook Time5 minutes
Chill Time1 hour
Total Time40 minutes
Course: Appetizer
Cuisine: French
Keyword: Fresh Crab Aspic with Grapefruit Mousse
Servings: 8
Calories: 166kcal

Ingredients

FOR THE GRAPEFRUIT MOUSSE

  • 1 leaf gelatin
  • 3.5 ounces cream cheese
  • 0.25 cup pink grapefruit juice
  • 3.5 ounces fresh cheese
  • 0.75 cup + 4 teaspoons of kefir
  • 3 tablespoons crème fraîche
  • 1 cartridge N20 Nitrous Oxide Gas

FOR THE CRAB ASPIC

  • 8 sprigs cilantro, chopped
  • 5 ounces fresh crab meat
  • 1 cup fish stock
  • 1.5 teaspoons agar-agar
  • 2 medium avocados, ripe
  • 1 tablespoon lemon juice
  • Wasabi powder
  • Salt and freshly ground pepper

Instructions

MAKE THE CRAB ASPIC

  • Mix the crab meat and cilantro. Spoon the crab into the verrines. Heat the fish stock with the agar-agar and whisk well. Bring to a boil, making sure the agar-agar is dissolved. Pour over the crab, and refrigerate until the agar-agar is firm.

MAKE THE GRAPEFRUIT MOUSSE

  • Soak the gelatin leaf in cold water and reserve. In a bowl, heat the cream cheese over a bain-marie until smooth, add the gelatin and heat until fully dissolved and incorporated. Remove from heat, whisk in the grapefruit juice, the fresh cheese, kefir, and Crème fraîche. Mix well and season with salt and pepper to taste. Transfer to the siphon, add a gas cartridge and shake well. Refrigerate 1 to 2 hours.

FINISH THE Crab Grapefruit Mousse AspicASPICS VERRINE

  •  Peel and dice the avocados, toss the pieces with the lemon juice. Place over the crab jelly and cover with the grapefruit mousse. Garnish with a cilantro leaf and a dot of wasabi paste.
  • "Verrine" is the name a small appetizer or dessert served in a small glass. It is very popular in France.

Video

Cooking Tips for Crab Grapefruit Mousse Aspic:

  1. Use Fresh Crab: Fresh crab meat is essential for the best flavor in this dish. Ensure that the crab is high-quality, as it will be the base of your aspic.
  2. Perfect the Grapefruit Mousse: Be sure to let the grapefruit mousse chill properly in the siphon for 1 to 2 hours. This step is crucial to achieving the light, airy texture that makes the mousse so delicious.
  3. Don’t Skip the Agar-Agar: Agar-agar is essential for setting the aspic. Make sure it’s fully dissolved before pouring it over the crab mixture, and refrigerate long enough to allow it to firm up completely.
  4. Use Ripe Avocados: The avocado should be perfectly ripe for the best texture. The creamy, smooth avocado contrasts wonderfully with the acidity of the grapefruit mousse and the richness of the crab aspic.
  5. Serve in Verrines: The small, clear glasses of verrines highlight the layers and colors of this dish, making it an eye-catching appetizer. If you don’t have verrines, small shot glasses or clear dessert cups can also work well.

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