Crab cream with wine jelly

Category: Cold meals and snacks
Crab cream with wine jelly

Ingredients

crabs 2 jars
cream 20% fat 400 ml
gelatin (Dr. Oetker) 10 g
lime 1 PC
Tiger chrimp 4 things
mussels 12 pcs
White wine 250 ml
cake jelly (Dr. Oetker) 1 p
chilli 1 PC
finely ground paprika 1 tsp
pepper mixture (peas) 1 tsp
basil (dry) 1 tsp
freshly ground pepper mixture 0.5 tsp
sugar 0.5-1 h l

Cooking method

  • 1. Prepare shrimps and mussels according to package directions and marinate:
  • juice of half a lime + finely chopped chili + paprika + basil.
  • 2. Dissolve the gelatin in a small amount of water and leave to swell. Purée the crab meat with a blender, add the zest from half the lime and season with pepper.
  • Heat the cream and add the gelatin. After the gelatin is completely dissolved, combine with crab meat, mix and put on the bowls. Put in the refrigerator to harden.
  • 3. After the cream has completely hardened, put the mussels (3 pieces each) into the bowls and over the shrimp.
  • 4. Boil the wine with peppercorns, juice and peel of lime halves and sugar. Dilute the jelly according to the instructions on the package and pour into the wine. Gently spoon the jelly into the bowls.
  • Crab cream with wine jelly
  • Crab cream with wine jelly

The dish is designed for

4 servings

Note

Despite a little troublesome and time-consuming preparation, this appetizer will delight you with the delicate, silky taste of the cream, which is perfectly emphasized by the spicy-sharp jelly.
Cook with love and bon appetit!

Alexandra
Twist,

Awesome
Twist
Alexandra, thank you very much!
Arka
Twistic! How beautiful! And exquisite and not boring! Shrimp looks straight into the eyes
Twist
Arochka, Thank you

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