In a large saucepan heat the soup over low heat. Beat in cream cheese and next 4 ingredients. Combine with celery green pepper onion salt lemon juice and worcestershire sauce 3. Add the egg whites and blend until incorporated. Remove from the heat add the gelatin mixture and stir until.
Fold in celery and onion with a. Put in a large bowl with the finely chopped prawns. Add the tomato soup and beat mixing well. Drain and flake seafood 2. With the motor on gradually add the cream.
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Pour the cold water into a small cup and stir in the gelatin. Add the crème fraiche horseradish the lime zest and juice the chopped. Blend to a fine puree. Divide the mousse between buttered ramekins. In the top of a double boiler mix together soup and cream cheese 4.
Pour mixture into a 1 1 2 quart mold. Directions drain shrimp and rinse well. Fold in the remaining ingredients except garnishes. Finely chop the smoked salmon then mash it down with a knife. Bring undiluted soup to a low boil watch not to splatter.
Transfer the mixture to a bowl cover and chill for 30 minutes. Place the ramekins in a water bath cover and place in oven for 20 minutes. Pour hot soup over gelatine. In a food processor combine tilapia coconut cream fish sauce salt pepper chopped lime leaves eggs shallots and lemongrass. Stir in shrimp celery and onions.
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Combine whitefish lobster onion salt brandy and tomato paste in a food processor and blend until smooth. Pour the cold water into a small cup and stir in the gelatin. Add salt pepper cayenne and nutmeg. Fold in celery and onion with a. Directions lightly oil a 1 quart fish shaped or other decorative mold.
Stir in shrimp celery and onions. In a large saucepan heat the soup over low heat.
