Grind crayfish tails in hand mixer, season, stir in brandy and egg yolks, add whipped cream. Place the mixture in small buttered molds and set in a bain-marie at 150 °C on the stove.
Our wine recommendation: The delicate, semi-solid mousse is very restrained in flavor. The slightly salty note can be complemented by the brandy, and the variable addition of cayenne pepper in the sharpness of varying intensity. As an accompaniment, a wine with a little acidity is recommended, preferably with a slightly nutty note: Ripe Riesling Spätlese – semi-dry Black Riesling Weissherbst Kabinett dry Pinot Blanc Kabinett – dry
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