Shrimp Mousse

A classical French seafood mousseline and galantine featuring fresh shrimp processed with heavy cream, egg, shallots, garlic, RC Shrimp Base, and RC Lemongrass Flavor Concentrate, poached to perfection in RC Shrimp Stock and served sliced on a bias with Shrimp Sauce with Leeks and Shallots.

Yield / Servings

4 Galantine Rolls (6–8 Portions)

Ingredients

11 Components

Fresh Shrimp Peeled and deveined, chilled 1 lb.

Fresh Garlic Chopped ½ tsp.

Shallots Chopped ¼ tsp.

RC Shrimp Base 1 tsp.

RC Lemongrass Flavor Concentrate ¼ tsp.

Whole Egg Chilled 1 count

Heavy Cream Chilled 8 oz.

Fresh Parsley Chopped 2 Tbsp.

Salt & White Pepper To taste

RC Shrimp Stock Prepared for poaching As needed

Shrimp Sauce with Leeks & Shallots Prepared for plating accompaniment As needed

Preparation Steps

Chill Equipment & Pulse Base

Thoroughly chill the bowl and blade of a food processor. Place 1 lb. chilled peeled shrimp, ½ tsp. chopped garlic, ¼ tsp. chopped shallots, 1 tsp. RC Shrimp Base, and ¼ tsp. RC Lemongrass Flavor Concentrate into the processor. Pulse until thoroughly combined, then scrape down the sides of the bowl.

Emulsify Egg & Heavy Cream

With the food processor running, add 1 chilled egg, then slowly stream in 8 oz. chilled heavy cream in a steady thread. Process for 2 to 3 minutes until a smooth, stiff, emulsified mousse forms. Scrape bowl, fold in 2 Tbsp. chopped parsley, and adjust seasoning with salt and white pepper.

Form Plastic Galantine Rolls

Lay an 18x18-inch sheet of plastic wrap on a flat work surface. Pipe or spatula about one-quarter (¼) of the mousse in a 3-inch high straight row across the center (stopping 3 inches from edges). Fold plastic wrap over, push out air bubbles with fingers, roll into a tight cylinder, and twist and tie the ends securely. Repeat with remaining mousse to make 4 uniform rolls.

Poach in Shrimp Stock

Submerge wrapped galantine rolls into a hotel pan or poaching pot filled with prepared RC Shrimp Stock held at a gentle 165°F–170°F simmer. Poach until internal temperature reaches 160°F.

Unwrap, Slice & Serve

Remove poached rolls from stock, unwrap carefully, and slice galantines on a bias into medallion rounds. Serve warm or cold over a pool of warm Shrimp Sauce with Leeks & Shallots.

Chef Notes & Cold Prep Technique

Thermal Emulsion Security: Keeping the processor bowl, shrimp, egg, and heavy cream ice-cold prevents fat separation (broken mousseline). The addition of RC Shrimp Base enriches the natural protein emulsion with deep crustacean umami.

Flavor Architecture: Adding ¼ tsp. of RC Lemongrass Flavor Concentrate provides a subtle, herbal citrus aroma that lightens rich cream without breaking the custard structure.

Serving Companion: Pair these galantine slices with Shrimp Sauce with Leeks & Shallots for a classic French banquet entree or cold garde-manger centerpiece.

The Foundation of Flavor.