The holidays are a great time for special appetizers and here is one that I tried over Christmas. Made with the 2013 Canadian Cheese Grand Prix Grand Champion, the mousse is made with Quality Cheese Ricotta. While, any ricotta can work fine, I loved how creamy it was. I also love seafood so the crab meat was a welcome addition. Great with crackers, this mousse would also be tasty with toasted baguette slices.
I made this mousse in a ramekin mold, but afterwards I thought that my terrine mold would work as well.
Recipe Source: Dairy Farmers of Canada
- 2 tbsp (30 mL) lime juice
- 1 envelope unflavoured gelatin
- 2 stalks of celery , coarsely chopped
- 1/4 cup (60 mL) fresh parsley leaves
- 2 tbsp (30 mL) fresh cilantro leaves
- 1 green onion , coarsely chopped
- 1 tsp (5 mL) lime zest
- 8 oz (225 g) crabmeat, drained, divided
- 1/4 tsp (1 mL) smoked paprika, mild or spicy or
- 1/2 tsp (2 mL)
- 10 oz (300 g) Quality Cheese Ricotta
- Salt and freshly ground pepper
- 1/4 cup (60 mL) panko breadcrumbs
- Pour lime juice into a small bowl and sprinkle with gelatin. Let stand 5 minutes to soften, then add 2 tbsp (30 ml) boiling water to dissolve gelatin.
- Place celery, parsley, cilantro, green onion and lime zest in a food processor. Process until finely chopped.
- Add half the crabmeat, the paprika and Ricotta. Process until well combined, add gelatin and season with salt and pepper.
- To mould the mousse, use a muffin pan or individual moulds (ramekins). Line inside of moulds with plastic wrap or parchment paper to make unmoulding easier.
- Pour mousse into moulds. Cover loosely and refrigerate until set, about 2 hours.
- To unmould muffin pan, invert over a baking sheet, remove plastic wrap and place on plates. To unmould ramekins, invert each over plates and remove plastic wrap.
- Garnish with remaining crab, panko breadcrumbs and cilantro.