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Edamame spoons with shrimps mousse

  • 300 g shrimps
  • 180 g fresh cream
  • Orogel parsley to taste
  • 1 bag of Orogel Edamame soybeans
  • 1/2 teaspoon corn starch
  • extra-virgin olive oil
  • cherry tomatoes segments and parsley for garnishing
  • salt and pepper


  1. Blanch the shrimps for 2 minutes, then blend them with cream. Cook with pepper, salt, a pinch of parsley and maize starch.Thicken and cool.
  2. Blanch the edamame soybeans, drain and season with salt and pepper.
  3. Pipe the mousse onto the spoons with a pastry bag.
  4. Put the Edamame soybeans, a cherry tomato segment and a parsley leave on top and serve.
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