Shrimp Mousse

• 1/4 cup fish stock
• 2 tsp unflavored gelatin
• 8 oz medium shrimp, cooked and peeled
• 2/3 cup heavy cream
• 1 tsp horseradish cream
• 1/2 tsp finely grated lemon peel
• 10 tbsp (1 1/4 sticks) butter
• 2 tsp baby capers, rinsed
• 2 tbsp chopped dill
• None None Toasted baguette and crudites, to serve

1. Bring stock to a boil in a small saucepan on high heat. Remove from heat. Sprinkle gelatin over hot stock; stir until completely dissolved. Cool to room temperature.
2. Process shrimp, stock mixture, cream, horseradish cream and lemon peel in a food processor until smooth. Season. Spoon mousse into six 1/2-cup ramekins. Place on a baking pan.
3. Melt butter in a small saucepan on low heat. Add capers. Remove pan from heat. Spoon any impurities from the surface; discard. Add dill; stir to combine. Spoon butter mixture evenly over shrimp mousse to seal. Loosely cover with plastic wrap. Refrigerate for 2 hours or until set. Serve shrimp mousse with baguette and crudites.

fish stock, unflavored gelatin, shrimp, heavy cream, horseradish cream, lemon peel, butter, capers, dill, crudites

Taken from recipes-plus.com/api/v2.0/recipes/34280 (may not work)