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Mousse of sea lettuce

Sea lettuce mousse with sour cream, garnished with wasabi and seaweed salad.

Dairy Gelatin Seafood

Mousse of sea lettuce - photo1 | Debic

Debic's Culinary Team

Debic

Ingredients

Mousse

400 ml Debic Cream 35%

400 g sour cream

400 g sea lettuce

12 g gelatin

Debic products used

Cream 35% 1L

Preparation

Mousse

Soak the gelatin in ice water and rinse the sea lettuce under cold water.

Heat the sour cream, mix with the sea lettuce and mix into a fine purée in the blender.

Add the gelatin and pass through a fine sieve. Place on ice water.

Beat the whipped cream to soft peaks, add add a small portion of the cream to sea lettuce and gelatin mixture.

Mix to a homogeneous mass.

Assembly

Fold in the remaining cream with a spatula and portion into the 3D moulds.

Leave to set in the refrigerator and freeze at a minimum of -20°C.

Allow to thaw in the refrigerator.

Finishing touch

Garnish with a seaweed salad, wasabi cream, seaweed crackers and furika.

Dairy Gelatin Seafood

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