Shrimp and Mascarpone Mousse
4 servings
30 minutes
Shrimp and mascarpone mousse is an exquisite Italian dish that impresses with its tenderness and harmony of flavors. The idea of combining seafood with the creamy texture of mascarpone cheese comes from regions rich in culinary traditions, where the subtlety of flavor combinations is appreciated. This mousse has an airy structure and a rich marine aroma enriched with the freshness of parsley and a light spiciness of white pepper. Lemon adds refreshing citrus notes to the dish, balancing its richness. Served in tartlets, the mousse becomes an ideal appetizer for festive dinners or celebrations. It delights with its elegance, lightness, and sophistication, turning tasting into a true gastronomic pleasure.
1
Cut the parsley root into 4-5 pieces.
- Parsley root: 1 piece
2
Put parsley root, lemon, peppercorns, and salt in the water. Boil the shrimp in this water for 7 minutes.
- Parsley root: 1 piece
- Lemon: 3 pieces
- Shrimps: 400 g
- Salt: to taste
- Ground white pepper: to taste
3
When the shrimp cool down, peel them and remove the heads.
- Shrimps: 400 g
4
Season shrimp and parsley with salt and white pepper, then chop in a food processor.
- Shrimps: 400 g
- Parsley: 1 bunch
- Ground white pepper: to taste
- Salt: to taste
5
Combine the cheese with the cream and whip in a mixer.
- Mascarpone cheese: 250 g
- Cream 20%: 125 ml
6
Combine shrimp and cheese-cream mixture in a mixer. Distribute the resulting mousse into tartlets and garnish with parsley leaves.
- Shrimps: 400 g
- Mascarpone cheese: 250 g
- Cream 20%: 125 ml
- Tartlets: 8 pieces
- Parsley: 1 bunch