Camarão Mousse

To the shrimp, combine all the ingredients in a pot

Bring to a boil and cook until the shrimp are cooked

Remove from heat and blend in a blender

For the fish, combine all the seasonings in a pot with water

Bring to a boil and let cook for 15 minutes

Add the fish cut into pieces and cook for another 15 minutes

Remove from heat

Remove the bones from the fish and blend with the cooking liquid in a blender

For the chicken, combine all the ingredients in a pot and cook until the chicken is tender

Remove from heat, debone the chicken, and blend with some of the sauce in a blender

For the mousse, soak the gelatin sheets in cold water

Let it sit for 5 minutes

Add the hot water and bring to a simmer while stirring until the gelatin dissolves

Remove from heat and reserve

Mix together the fish, shrimp, and chicken

Add the white wine and heavy cream

Mix well

Pour the cognac into a cup

Heat it over low heat

Inspire the mixture with a flame

Stir well

Add the gelatin mixture

Mix well

Pour into a mold greased with oil and refrigerate until firm

To serve, unmold onto a serving plate.