Scallop and Shrimp Mousse

Instructions

1. 1

   Lightly oil a 1 litre (4 cups) aspic pan.

2. 2

   Divide the broth equally into two bowls and sprinkle each bowl with half of the gelatin. Let bloom for 5 minutes.

3. 3

   In a small saucepan, poach the scallops with the fennel seeds in half the wine, simmering, for about 5 minutes. Season with salt and pepper. Pour into a bowl and set aside.

4. 4

   In the same saucepan, poach the shrimp and paprika in the remaining of the wine for about 5 minutes. Season with salt and pepper. Pour into another bowl and set aside.

5. 5

   In a food processor, purée the scallops and its poaching liquid until smooth. Strain. Do the same with the shrimp and its poaching liquid. Set aside at room temperature.

6. 6

   In the microwave oven, melt the gelatin mixture in the two bowls. Blend one of them with the puréed scallops and the other with the puréed shrimp.

7. 7

   Refrigerate for about 15 minutes.

8. 8

   Gently fold half the cream into the scallop mixture and half with the shrimp mixture. Adjust the seasoning.

9. 9

   Pour the shrimp mousse into the pan, then cover with the scallop mousse. Refrigerate overnight.

10. 10

    To serve, dip the bottom of the pan into hot water. Place a serving platter over the mould and flip over. Serve with bread and crackers.