Active Time
N/A
Total Time
N/A
Yield
Serves : makes 4 cups

How to Make It

Step

In a food processor, blend the shrimp and eggs until almost smooth. Add the butter, truffle oil and salt and white pepper. Pulse until the butter is incorporated, but small pieces are still visible.

Make Ahead

The mousse can be refrigerated for up to 2 days or frozen for up to 1 month.

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