We reveal to you a festive recipe for appetizer bites imagined by the Canadian chef: Kaitlyn Reinhart.
This recipe was created in pairing format with our non-alcoholic cocktail "This is not a Daïquiri".
Shrimp, cream & lemon appetizer bites
Ingredients :
4 slices of sandwich bread
100 g mascarpone
100 g of whipping cream
A pinch of Espelette pepper
A zest of orange
1 gray shrimp per bite
2/3 finger limes
1 bunch of curly parsley
Preparation :
Lightly toast the sandwich bread. Using a round cookie cutter, cut out several small circles. Using an electric mixer, whip the mascarpone until light and fluffy. Gradually add the whipping cream while continuing to whisk until smooth.
Season with Espelette pepper, orange zest and a pinch of salt. Transfer the mixture to a piping bag fitted with a star-shaped nozzle. Peel the grey shrimp and prepare the caviar lemon.
On each mini toast, place a spoonful of mascarpone cream using the piping bag. Then add a shrimp and garnish with a few pearls of lemon caviar and a leaf of curly parsley.
Squeeze a lime and strain the juice. In a shaker, pour JNPR No. 2, the lime juice and the lime syrup. Fill the shaker with ice cubes and mix vigorously. Strain and serve in a coupe glass.
