Fresh Crab Aspic with Grapefruit Mousse
Satisfaction is guaranteed with this beautiful and very modern Crab Aspic with Grapefruit Mousse verrine recipe.
Servings: 8
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 ASPICS 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.
