Shrimp Mousse with Wine Sabayon

For the shrimp mousse, puree the shrimp with a hand blender.

Soak the gelatine in cold water. Whip the yolks until light and fluffy, stir in the shrimp puree and season.

Dissolve the gelatine with Noilly Prat in a saucepan over low heat and stir into the shrimp mixture.

Whip the whipped cream until stiff and fold it in. Pour into a large bowl and refrigerate for at least 4 hours.

For the wine sabayon, whip the yolks with the wine over a water bath until foamy and season to taste.

Cut out gnocchi from the shrimp mousse and arrange on wine sabayon. French baguette goes ideally with this.

Preparation Tip:

You can also serve the shrimp mousse as finger food in a glass layered with wine sabayon and decorated with crissini sticks.

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