Cucumber Cups with Piped Shrimp Mousse

32 fl oz court bouillon (p. 594)
1/2 bunch dill, separated into leaves and stems
1 lb shrimp (still in the shell)
1/4 oz powdered or sheet gelatin
1 fl oz cool water
4 egg whites, whipped to soft peaks
8 fl oz heavy cream, whipped to soft peaks
salt, as needed
ground white pepper, as needed
lemon juice, as needed
pinch cayenne

Use smoked shrimp from week #3.
1.To cook the shrimp and prepare the aspic: Bring the court bouillon and dill stems to a simmer. Add the shrimp and poach just until cooked through, about 5 minutes. Remove the shrimp. Strain the court bouillon and reserve 7 fl oz; keep warm. Bloom the gelatin in the water and add the mixture to 4 fl oz warm court bouillon. Stir until the gelatin is completely dissolved. Reserve.
2.To prepare the mousse: Split 5 shrimp in half lengthwise. Dice the remaining shrimp and puree with 3 fl oz court bouillon mixture to form a smooth paste. Transfer to a mixing bowl and fold in the egg whites and cream. Season with salt, pepper, lemon juice, and cayenne.
3.Pipe the mousse into 2 in PVC pipe molds (or other molds as desired). Top each mousse with a shrimp half and 1/2 oz aspic. Refrigerate at least 3 hours before unmolding. Serve garnished with caviar, dill, and cucumbers dressed in vinaigrette.

Court Bouillon - Yield: 1 gallon
80 fl oz cold water
80 fl oz white wine
2 t salt (optional)
12 oz carrots, sliced
1 lb onions, sliced
pinch dried thyme leaves
3 bay leaves
1 bunch fresh parsley stems
1/2 oz black peppercorns

1.Combine water, wine, salt (if using) carrots, onions, thyme leaves, bay leaves, and parsley stems.
2.Simmer 50 minutes.
3.Add the peppercorns and simmer for an additional 10 minutes. Strain the court bouillon before using.