Cheese Mousse with Crab Meat

Crab meat, Brynza, Cream 35% fat, Water, Lemon, Gelatin, Parsley, Chili sauce

Let it stand: 30 min. Whisk with a mixer: 2 min. Chill in the refrigerator: 2 h. Mix: 5 min. Slice: 5 min. Mix: 30 min. To boil: 5 min. Heat on the stove: 5 min. Boil: 5 min.

Cover the gelatin (20 g) with cold boiled water (120 g) and leave it to bloom.

Zest the lemon (60 g) and squeeze out its juice. Mince the crab meat (200 g) with parsley (8 g), mix it with the lemon juice and marinate for 30 minutes.

Mash the bryndza (200 g), combine it with the crab mixture and whip while gradually adding the cream (150 g).

Melt the bloomed gelatin over low heat without bringing it to a boil, then pour it into the cheese mixture. Add chili sauce (1 g) and whip for 1–2 minutes.

Divide the mousse between molds and refrigerate it for 2 hours until set. Garnish with lemon zest and parsley before serving.