Shrimp Mousse with Dil Gelee

Ingredients:
Court Bouillon 32 fl. oz.
Bunch Dill 1/2
Shrimp 1 lb.
Powdered gelatin 1/4 oz.
Cool Water 1 fl. oz.
Egg whites, whipped 4
Heavy Cream, whipped 8 fl. oz.
Salt as needed
Ground White Pepper as needed
Lemon Juice as needed
Cayenne pinch
Directions:
1. Cook shrimp and prepare aspic: Bring court bouillon and dill to a simmer. Add shrimp to poach about 5 minute. Remove shrimp. Strain. Reserve. Keep warm. Bloom gelatin stir in gelatin
2. Shell and devain shrimp. Split 5 shrimp in half. Dice the remaining and puree with court bouillon to paste. Transfer to mixing bowl and fold in egg whites and cream. Season with salt, pepper, cayenne, and lemon juice
3. Pip mousse top each with shrimp. Refrigerate for 3 hrs.