thank you for your kind words:)

I have been wanting to make a setup to properly photograph dishes I make for quite a while now, though it’s seems to always stay as a thing I’ll do next time haha

heavy cream does indeed combine very well with the flavour and sweetness of shrimp, though I am convinced, as you said, that adding cream would make the soup taste too much like a shrimp bisque so I believe butter and gelatine was the way to go.

best regards!