Shrimp Filled Squash Blossoms
10 oz peeled deveined shrimp
1/2 Tbsp. salt
1/8 tsp white pepper
1.5 cups cream
2 each minced shallots
2 Tbsp. finely cut chives
1/2 Tbsp. finely cut tarragon
***For this recipe, keeping things cold is key.
1. Start by placing a prep bowl in a larger bowl of ice for the mousse.
2. Chill the bowl of a food processor fitted with an “S” blade in the freezer for 15 minutes. Remove, assemble on the base, and add the shrimp and salt. Puree very well, or until smooth. Pulse in the cream 1/3 of a cup at a time until incorporated. Don’t over beat. Transfer to the bowl over ice.
3. Finish beating in cream in the bowl with spatula. Cook a test quenelle for seasoning and texture. Add minced shallots and herbs
4. Zucchini or squash blossoms should be gently opened, and filled with the mousse
Amount- 1 gallon