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.