Cauliflower Mousse with Shrimp Skewers using a Thermomix
(4.8)
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Dive into a delightful culinary adventure with our Verrine of Cauliflower and Shrimp Mousse! This elegant dish is a testament to the French art of layering flavors and textures, combining the creamy richness of cauliflower mousse with the succulent crunch of shrimp. Originating from the heart of French cuisine, verrines are not just a treat for your taste buds but also a feast for your eyes, often served in transparent glasses that showcase their vibrant layers. Did you know that the word 'verrine' comes from the French word for a glass jar? It's like giving your taste buds a VIP pass to a flavor party! With a pinch of Espelette pepper adding a gentle warmth, each spoonful is sure to transport you to a chic Parisian bistro, where every meal is a celebration of life’s finer pleasures.
Ingredients
- 500 g Cauliflower
- 200 g Whipping cream
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 200 g Green asparagus
- 150 g Frozen cooked shelled shrimp
Steps
Cauliflower Mousse
- Cut in pieces, and add 500 g of cauliflower in the food processor bowl.
- Add 200 g of whipping cream, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Mix manual: 30sec / 0°C / Speed 10.
- Transfer the content of the food processor bowl in a container.
- Pour the content of the container in a glass.
- Setaside the preparation content in a fridge.
Asparagus
- Cut into small pieces, and add 200 g of green asparagus in the food processor bowl.
- Place the cooking basket.
- Mix steam: 8:00min / 120°C / Speed 1.
- Remove the cooking basket.
Shrimp Skewers and Assembly
- Add 150 g of frozen cooked shelled shrimp on a plate.
- Arrange the cooked asparagus pieces on top of the cauliflower mousse in each verrine.
- Place a shrimp skewer on top of the Green Asparagus in each verrine to garnish.
- Serve Cold.
