Restaurants›Juniper and Ivy›Pixca Farms Squash Blossom Recipe

Pixca Farms Squash Blossom Recipe

Inspired by Juniper and Ivy
Time45m
Serves4

wild tiger shrimp mousse / basil aioli / espelette

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Ingredients

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Mousse

Basil Aioli

Garnish

Method

Mousse Preparation

1

Prepare the Shrimp

In a food processor, combine the wild tiger shrimp, minced garlic, lemon juice, salt, and black pepper. Pulse until a smooth mixture forms.

2

Incorporate Cream and Egg White

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the shrimp mixture. Then, add the egg white and fold until combined.

3

Chill the Mousse

Transfer the mousse mixture into a piping bag and refrigerate for at least 1 hour to set.

Basil Aioli Preparation

4

Blend Ingredients

In a blender, combine the basil leaves, egg yolk, minced garlic, lemon juice, and salt. Blend until smooth.

5

Emulsify

With the blender running, slowly drizzle in the olive oil until the aioli thickens and emulsifies. Adjust seasoning to taste.

Assembly

6

Fill Squash Blossoms

Carefully fill each squash blossom with the shrimp mousse using the piping bag.

7

Serve

Place the filled squash blossoms on a plate, drizzle with basil aioli, and sprinkle with espelette pepper before serving.