Prawns, wasabi panna cotta and yuzu sauce

Panna cotta

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

Prawns

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

Yuzu sauce

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