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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
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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

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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