Name: Chilled Freshwater Crayfish Mousse in Millefeuilles
Yield: For four people
Cuisine: French
Ingredients: 1 handful flour; 200 ml (⅓ pint) whipping cream, chilled; 300 g (10½ oz) fresh or frozen Flaky Pastry; 2 leaves of gelatine; 1 teaspoon freshly-chopped tarragon; 1 teaspoon freshly-chopped chervil salt and pepper; 8 crayfish or Dublin Bay prawn heads, for decoration; 32 freshwater crayfish or Dublin Bay prawns, shelled, with their sauce

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

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

Ingredients

Main ingredients

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

Method

Preparing the crayfish cream

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.
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