Crab Mousse

Preparation:

Preparation: Soften the isinglass in a bowl full of cold water, then drain, squeeze and dissolve in the boiling crab fumet. Pour everything into the blender jar, in which you have already put the crabmeat, and operate the appliance for a couple of minutes, in order to obtain a homogeneous puree. Pass this through a fine sieve, collect the proceeds in a bowl and place this in a larger container filled with ice. Season the mixture generously with salt and cayenne pepper and work it with a whisk until it is cold. In another bowl, whip the cream until stiff, then incorporate it into the crab puree and transfer the mixture obtained into a baking dish with a 3 cm high edge. Smooth the surface of the mousse using a moistened spatula, then let it cool in the refrigerator for 2-3 hours. Just before serving, remove the mousse from the refrigerator and, using a spoon dipped in boiling water, make oval mounds of uniform size, which you will arrange two by two on individual plates. Garnish each portion with a few cubes of fish jelly and a couple of sprigs of dill. If you like, you can complete the decoration of the dishes with crab heads.