Seafood terrine and raspberry mousse

We had some friends over last night so I can practice what I'm learning in school.

I made a seafood terrine and raspberry mousse.

Seafood Terrine first.

A terrine is a forcemeat cooked into a loaf shape and are usually served cold or at room temperature.  These can also be made from seafood or vegetables.  This one is made of scallops and shrimp.

You'll need

1 pound of bay scallops
1 1/2 pounds of shrimp, shelled and deveined
2 egg whites
1 egg
1 cup of cream

a loaf pan lined with plastic wrap and a baking dish large enough for the loaf pan to fit in
a food processor


First, you'll cut 1/2 pound of the scallops and 1/2 pound of the shrimp into bite size pieces and set them aside.

Next, place the rest of the shrimp and scallops into your food processor and zip them around until they are very fine and almost smooth.  Toss in the egg whites and the egg and process some more, the mixture should start to look like a puree, which it is.

Now, with the processor running,start to slowly pour in the cream.  You can add it all while it's running around in the food processor or you can add part and work the rest in by hand with a spatula.

Once it's been processed to the point where it's very smooth and creamy, you've made a mousseline!  You can use two spoons to shape it into little dumplings and poach them.

Since we're making a terrine we're going to take the shellfish we cut up earlier and fold it in to our mousseline.

Once that is done, you'll get your loaf pan ready.  Line it with plastic wrap, leaving enough to cover the entire surface of your terrine.  Be sure to get the wrap all the way down in the corners of the pan.

Pour the mixture into the pan, fold the wrap over and make sure it's all covered up.  Now, take another loaf pan and put it on top then put something heavy in that pan, this will ensure the terrine is smooth all around.  ( I used a box of salt wrapped up in foil, but cans or a brick or whatever will work.)

Let this rest in the fridge for a couple of hours.  Remove the top pan and place your terrine in a baking dish large enough to hold your loaf pan with space all the way around.

This is going to be baked in a water bath.  Meaning you'll pour water into the larger pan before you stick it in the oven.  Don't put water in the pan and then try to put it in the oven, put the pan in the oven first and then pour the water in.

Bake this at 300 degrees F for about an hour, or until the internal temperature is between 140 and 145.

Take it out of the oven, carefully unwrap the top and unmold the terrine onto a serving platter.  You'll slice this up and serve it warm.

Raspberry Mousse

For dessert I selected a raspberry mousse.

You'll need:

12 oz. package of raspberries.
1/4 cup of sugar
the juice of one lemon
one package of unflavored gelatin
3 cups of cream, whipped
more raspberries for garnish or to fold in

First, put the raspberries, sugar and lemon juice in a saucepan and heat over a low flame until the berries turn to mush.  Pour this mixture through a sieve and push it through, you should be left with seeds and some pulp in the strainer.

While it's still warm, whisk in the gelatin.  Alternately, you can bloom the gelatin in a tablespoon of cold water and then whisk that in.  Let that sit for a few minutes.

Whip the cream until it holds a nice, soft peak.  Fold the cream into the raspberry stuff until it's completely combined.

Put it in the fridge and let it have some alone time.  After a few hours, you'll have a fluffy but scoopable bowl full of yummy.

I serve the mousse in champagne glasses.

See ya!