Prawns, wasabi panna cotta and yuzu sauce

Prawns, wasabi panna cotta and yuzu sauce

4.3 6 rating

Prep. 20 min

Total 3 h 10 min

2 portions

Ingredients

Panna cotta

unsalted butter for greasing
gold strength gelatine leaves
2
cold water for soaking
pouring (whipping) cream
140 g
full cream milk
50 g
wasabi paste
2 tsp
sugar
1 tsp
yuzu juice (see Tips)
2 tsp
sea salt
½ tsp

Prawns

cooked prawns (large) peeled and deveined, with tail intact
6
fresh chives finely chopped
10 sprigs
fresh chervil finely chopped (optional)
10 sprigs
extra virgin olive oil
1 tbsp
sea salt to season
fresh ground black pepper to season, plus extra to serve

Yuzu sauce

yuzu juice (see Tips)
60 g
xanthan gum
¼ tsp
red grapes cut into halves, to serve
5

Difficulty

easy

Nutrition per 1 portions

Sodium 1036.1 mg

Protein 17 g

Calories 1917.5 kJ / 456.5 kcal

Fat 38.2 g

Fibre 2.5 g

Saturated Fat 19.7 g

Carbohydrates 10.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

You might also like...

Asian crab cakes with wasabi mayonnaise

1 h 30 min

Beetroot gazpacho with horseradish créme

1 h 40 min

Spiced panna cotta with orange gin jelly

24 h 35 min

Traditional crème brûlée

25 h

Mushroom cappuccino

25 min

Passionfruit bavarois (Jude Blereau)

3 h

Prawn balls with pickled vegetables

1 h 15 min

White bean purée and anchovy on crostini

45 min

Gougères

55 min

Champagne poached chicken terrine

1 h 30 min

Panna cotta with rhubarb topping (George Calombaris)

25 h 15 min

Sunny gazpacho

25 min