July 2012

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Recipe Summary

Yield:
makes 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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