Goat cheese mousse with shrimp and Balsamic Vinegar of Modena
INGREDIENTS FOR 6 BITES
for the mousse: 50 gr. fresh goat cheese -50 gr. milk – 50 grams. fresh cream – 1/3 sheet of gelatin – herbs (thyme, savory and chives) – some berry pink pepper – salt
3 boiled shrimps cut in half lengthwise – Balsamic Vinegar of Modena PGI “Il Conte”
for wafers of corn: 50 gr. corn meal – hot water – salt – 1 teaspoon poppy seeds
PROCEDURE
Soak the gelatin for 10 minutes in cold water. Then drain. Boil the milk, then add the gelatin, stir and then add the crumbled goat cheese. Stir well to dissolve and then let it cool.
Add a pinch of salt and chopped herbs. Mix with a pinch of crushed red pepper.
Finally, when the mixture is cold, stir in the fresh whipped cream and stir gently from bottom to top.
Pour into molds and then put in the freezer.
Take out of the freezer the semifreddo twenty minutes / half an hour before serving (based on the outside temperature – today much like an oven).
Serve with boiled crawfish, drops of balsamic vinegar and a septum corn poppy seeds.
For the wafers: together the flour, salt and poppy seeds. Pour lot of hot water than it is necessary to have a compound which is not too soft and does not crumble even too much (less than 50 ml, however, as much water as the flour is able to absorb up to obtain a compound sufficiently tied).
Pour it between two sheets of parchment paper and roll out the mixture very thinly, using a rolling pin.
Then remove the top sheet of parchment paper on a baking sheet and bake for about 10-15 minutes at 180 degrees in preheated oven.
Take out of the oven and then let cool on a wire rack. Break up the wafers by hand.
