43 Chilled Freshwater Crayfish Mousse in Millefeuilles

Preparation info
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By Michel Guérard

Published 1978

  • About

Millefeuille d’écrevisses ‘Crayfish in a creamy mousse for a summer lunch’


Main ingredients

  • 1 handful flour
  • 300 g (10½ oz) fresh or frozen


Preparing the crayfish cream

  1. Heat the crayfish sauce through in the bain-marie and meanwhile soak the gelatine for 10 minutes in cold water to soften and swell it.
  2. When the sauce is hot, add the drained gelatine and mix well. Cool either in the refrigerator or in a basin of ice cubes, stirring with a wooden spatula from time t