You'll need a set of dariole moulds to create this elegant start.

Recipe provided courtesy of Miele

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For the mousse

  • 3 Egg whites lightly beaten
  • 70g White crab meat
  • 30g Brown crab meat
  • 300ml Double cream
  • 2tbsp Fresh dill chopped
  • 1 pinch of cayenne pepper
  • Salt and pepper to taste
  • 1 handful of brown shrimps
  • Melted butter to brush moulds

For the salad

  • 3tbsp Extra virgin olive oil
  • 1 Lemon juice only
  • 1tsp Caster sugar
  • 1tsp Dijon mustard
  • 1 bulb of fennel
  • 2 Oranges segmented, juice squeezed
  • Salt and pepper to taste


  • STEP 1

    For the mousse, lightly beat the egg white in a jug, and then add the remaining ingredients apart from the shrimps. Beat together thoroughly.

  • STEP 2

    Grease some small dariole moulds (the recipe makes up to 10) and sit on a perforated steam container. Divide the shrimps between the moulds, then pour the mixture into the moulds and steam at 850C for 20 minutes, then remove and rest for 2-3 minutes before turning out.

  • STEP 3

    For the salad, combine the oil, lemon juice, sugar, mustard and seasoning and whisk together. Finely shave the fennel on a mandolin, and place in a bowl with the segmented orange, the orange juice, then toss in the dressing.

  • STEP 4

    Serve a mousse on a plate with a little salad on top, garnished with chive.