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Basic Seafood Mousse
Preparation info
1 lb
- Difficulty
Easy
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Ingredients
| Ingredients | U.S. | Metric |
| Granular gelatin (see Note) |
Method
Procedure
Preparation
- Combine the gelatin and cold liquid in a metal measuring cup. Set aside until the gelatin blooms.
- Combine the shallots and wine in a small sauté pan and reduce over moderate heat to about 1 fl oz (30 mL). Cool to room temperature.
- If
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