A light dish with simple and engaging flavours: prawns in a gondola on a citrus-fruit panna cotta and crumble base. A mix of surprising flavours and textures, ideal to amaze your friends during an aperitif or as an appetizer.
Difficulty: Medium
Preparation time: 25 minutes
Cooking time: 30 minutes
Doses for: 4 people
Ingredients
Prawns 2
Cream 150 g
Milk 150 ml
Gelatine sheets 1
Orange, lemon and lime 1
Salt, sugar, pepper q.s.
Butter 100 g
Flour 100 g
Egg yolk 1
Balsamic vinegar q.s.
18 cm gondolas
Method
Start by preparing the panna cotta: boil the milk with the citrus peel and put the gelatine sheets in a bowl with cold water.
When the milk begins to boil, remove it from the heat and add it to the gelatine with a few drops of citrus juice, salt and pepper.
Transfer the mixture to a low container and leave it in the refrigerator for 3 hours.
To prepare the crumble, place the softened butter in a bowl and add the flour, salt and egg yolk, stirring until the mixture is even. Then roll it out on a baking tray with parchment paper and cook it at 160° for 30 minutes.
Cut the citrus fruit into slices, melt the sugar in a pot and let it caramelise.
Clean the prawns and brown them in a pan; finish cooking them in the oven.
Plating
Present the dish in a Samurai gondola, by cutting a cube of panna cotta, adding the crumble, placing a slice of caramelised citrus fruit on top and finally the prawn. Decorate with a mint leaf and balsamic vinegar
