Name: Paul’s Pleasure
Yield: Serves 8
Ingredients: 1 small clove of garlic, crushed; a pinch of caster sugar; ¼ pint (150 ml) water; 8 oz (225 g) peeled prawns, thawed if frozen; juice of half a lemon; salt and black pepper; 1 packet of powdered saffron; 2 large egg yolks (size 1–2); 3 teaspoons (3 x 5 ml spoon) gelatine; salt and cayenne pepper; 1½ lb (675 g) courgettes; ½ pint (300 ml) single cream; a little olive oil for greasing; 3 oz (75 g) butter

Preparation info

Serves
8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

Our friend Paul is a great gourmet and I first made this dish one night when he came to dinner. He loved it. Moulds made with a light purée of courgette are covered all over with thin courgette rings and surrounded by a primrose-yellow, saffron cream sauce with prawns. It is a visual delight and tastes wonderful. Although it takes a little time to make, it is not difficult and well worth the trouble for a dinner party where you want to excel. I use some aluminium heart-shaped moulds but dee