Scallop mousse

Scallop mousse

By
From
French Lessons
Makes
500 g
Prep
20 mins
Photographer
Steve Brown

This is a lovely delicate mousse that works brilliantly in steamed zucchini flowers.

Ingredients

Quantity Ingredient
250g scallop meat
1 teaspoon salt
2 egg yolks
200ml cream
few drops lemon juice

Method

  1. Place the bowl of your food processor in the freezer for 15 minutes until well chilled. Add the scallops and salt then blitz for 2 minutes to a smooth paste. Add the yolks and continue to blitz for another minute.
  2. With the motor still running, trickle in half the cream to emulsify everything to a shiny, velvety mousse. Taste and adjust the seasoning to your liking and add the lemon juice. Pass the mousse through a fine sieve, into a bowl set onto ice. Fold in the remaining cream.
  3. At this point I like to check on the flavour. The best way to do this is to take a teaspoon of the mix, wrap it in plastic wrap and poach it gently in simmering water for a couple of minutes. Taste the cooked mousse and adjust the balance of seasoning in the mix according to your liking.
  4. The mousse will keep refrigerated for 2 days, but is not suitable for freezing.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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