Mousse froide de Crevettes (Cold Shrimp Mousse)

Ingredients

• Raw shrimps
• A little butter
• Mirepoix from the cooking of the shrimps
• Velouté
• 2 decilitres fish jelly
• 2 and a half decilitres cream
• White jelly
• Half-set jelly

Instructions

1. Cook raw shrimps as for bisque, and shell a part of the tails to line the mould.
2. Pound the rest with the debris, a little butter and the Mirepoix from the cooking, then pass through a fine sieve.
3. Add to the purée obtained a quarter of Velouté and 2 decilitres of fish jelly per 500 grammes of purée, and give it a boil.
4. At the moment of moulding, complete with the cream, only half whipped.
5. Line a low tube mould with white jelly and embed it on ice.
6. Line the bottom with the shrimp tails dipped in half-set jelly, then finish filling the mould with the prepared Mousse.
7. Turn out at the moment on a folded napkin.