Rapumousse
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Rapumousse is a festive little appetizer / chef’s greeting “amuse bouche”. Works great at my cocktail parties with a crostini pääällä as long as you get the consistency right so the mousse holds together.
Ingredients for six (small starter)
6 tiger prawn tails; (raw) 1 dl whipping cream 1 tbsp unflavoured cream cheese (to stabilise the mixture) 1/2 lemon juice 1 handful of dill flakes 1/6 tsp white pepper 1/2 tsp salt 1/2 tsp sugar
Tip: The crab mousse can be made with myös domestic river crab meat when available.
In a saucepan, add a couple of tablespoons of water and the juice of a lemon. Start cooking slowly. Place a blade of celery in the pan and add the tiger prawns to the pan and heat through. Cover with lid.
When the crabs are pink and cooked (about 10 minutes), set aside.
Soak the stock with salt, sugar and white pepper. Cook until there is only 1 tablespoon of the crunchy stock. Keep an eye on it to make sure that the broth doesn’t run out completely. Chop the tiger prawn tails finely (easily done with a chopper). Mix with the cream cheese, crabmeat and dill syrup.
Whisk the cream until frothy. Put in a freezer bag and add the crispy mixture. Squeeze the crab paste until smooth.
Cut off the corner of the bag and pour onto a plate or crostini. Garnish with dill sprigs.
