Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Tricolor Seafood Mousse Cylinders

Preparation info

  • 12

    4 fl oz 120 mL ) cylinders, about 4 oz 120 g ) each
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Shrimp Mousse

Method

Procedure

Preparation

  1. Place 12 4-fl oz (120- mL) cylinder forms on a sheet tray lined with parchment.
  2. Line the sides of the forms with the acetate strips.
  3. Place all three mousses in pastry bags fitted with medium plain tips.
  4. Fill the forms slightly less than one-third full with the pink-colored