Gamberi Rossi di Sicilia con Burrata e Peperoncino

Name: Gamberi Rossi di Sicilia con Burrata e Peperoncino (Sicilian Red Prawn with Chilli and Burrata Mousse)
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: Asparagus tops, to garnish (optional); 1 small bunch of basil; 2 tbsp extra virgin olive oil; 1 tsp fresh lemon juice; 1 small red chilli, chopped; 125 g burrata (1 burratina); 2 g edible gelatine leaf; 25 ml double cream; 16 small Sicilian red prawns; Salt and pepper, to taste

Sicilian Red Prawn with Chilli and Burrata Mousse

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

I adore the sweetness of red prawns, especially when paired with the tanginess of chilli and the richness of burrata cheese. A very simple recipe, this dish relies solely on good and fresh ingredients.

Ingredients

For the Burrata Mousse

2 g edible gelatine leaf
25 ml double cream
125

Europe
Italy
Main course
Mediterranean

Method

For the burrata mousse, soak the gelatine in cold water and gently heat the double cream. Once the cream is warm, melt the gelatine inside. Blend the cream with the burrata and season with salt and pepper to taste. Put into a pastry bag.

Clean the prawns, peel and de-vein. Prepare the dressing by mixing the extra virgin olive oil with lemon juice and chilli. Halve the prawns and dress.