Satisfaction is guaranteed with this beautiful and very modern Crab Aspic with Grapefruit Mousse verrine recipe.
Prep Time35 minutesmins
Cook Time5 minutesmins
Chill Time1 hourhr
Total Time40 minutesmins
Course: Appetizer
Cuisine: French
Keyword: Fresh Crab Aspic with Grapefruit Mousse
Servings: 8
Ingredients
FOR THE GRAPEFRUIT MOUSSE
1leafgelatin
3.5ouncescream cheese
0.25cuppink grapefruit juice
3.5ouncesfresh cheese
0.75cup+ 4 teaspoons of kefir
3tablespoonscrème fraîche
1cartridgeN20 Nitrous Oxide Gas
FOR THE CRAB ASPIC
8sprigscilantro,chopped
5ouncesfresh crab meat
1cupfish stock
1.5teaspoonsagar-agar
2mediumavocados,ripe
1tablespoonlemon 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.