Cucumber mousse with shrimp

1. Stage

Place the shrimp without defrosting in a hot pan.

2. Stage

Once the shrimp thaw and give liquid drain it, add olive oil, pressed garlic and spices to the shrimp.

3. Stage

Stir and fry over high heat for 4-5 minutes.

4. Stage

Then turn down the heat, add 250 ml of cream, cover and stew for 3-4 minutes.

5. Stage

Lay out the shrimp, cool the sauce down a bit.

6. Stage

When the sauce has cooled to about 60 degrees, add the gelatin and stir well.

7. Stage

Use a food processor to chop the cucumbers and dill.

8. Stage

Add the ricotta to the food processor and whisk.

9. Stage

Add the remaining cream and shrimp sauce, salt and whisk well again.

10. Stage

Set aside 16 shrimp for decoration, and place the rest in molds.

11. Stage

Pour over the mousse and place in the refrigerator until completely solidified (about 2 hours).

12. Stage

Before serving, garnish the mousse with shrimp and a sprig of dill. Bon appetit!!!