Seafood Mousse

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This shrimp and scallops combination comes together to make a light and airy mousse that will wow your dinner guests.

Difficulty

Intermediate

Ingredients

  • 200g (2 Cups)  Scallops De-tabbed
  • 200g (2 Cups) Shrimp Peeled and Deveined
  • 230g (1 Cup) Heavy Cream 
  • 20g (1 ½ Tbsp) Olive Oil 
  •   20g (â…› Cup) Lemon Juice 
  • 15g (1 ½ Tbsp) Shallots (Small Diced) 
  • 6g (â…› Cup) Ginger (Grated)
  • 6g (â…› Cup) Garlic (Minced) 
  • 5g (1 Tsp) Kosher Salt

Equipment

  • Pacojet 4
  • Sous Vide Circulator  
  • Vacuum Bag
  • Vacuum Sealer
  • Blender
  • Medium Saucepan
  • Rubber Spatula

Timing

Active Time: 45 Minutes

Total Time: 18 Hours

Yield

3 Cups

  • Cook Seafood

    Set the Sous Vide circulator to 51°C / 123.8°F
     
    Put the scallops and shrimp in a vacuum bag, seal and sous vide for 35 minutes.
     
    We use sous vide in this recipe to cook the seafood because you will retain the liquid you would normally lose in other cooking methods.
     
     You can of course cook the shrimp and scallops however you would like. If you are going to use a cooking method other than sous vide for the seafood you will need to add water or stock to make up for the difference in water weight lost during the cooking process.
     

  • Create Sauce

    While the seafood is cooking, set your saucepan over low  medium heat and add your olive oil.
     
     Add the ginger and shallots to the pan and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for another 2 minutes.
     
     Add the heavy cream, lemon juice and salt to the pan and  remove from heat and reserve.
     

  • Chill and Blend Seafood and Sauce

    When the seafood is cooked remove from the sous vide and cool down in an ice bath for 1 hour.
     
     Add the entire contents of the sous vide bag and saucepan in the blend at medium speed while slowly streaming in the olive oil until it is emulsified.
     

  • Churn in Pacojet

    Pour contents into Pacojet containers and freeze according to manufacturer’s instructions.
     
    Pacotize the amount of mousse you intend to use four times with over pressure.
     
 
Summary
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Recipe Name
Seafood Mousse
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