Prawns, wasabi panna cotta and yuzu sauce

Prawns, wasabi panna cotta and yuzu sauce

4.3 6 ratings

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

Energy 1917.5 kJ / 456.5 kcal

Fat 38.2 g

Fibre 2.5 g

Saturated Fat 19.7 g

Carbohydrates 10.8 g

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Also featured in

Entertaining with Dani Valent 95 recipes
Australia and New Zealand

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