Gamberi Rossi di Sicilia con Burrata e Peperoncino

Sicilian Red Prawn with Chilli and Burrata Mousse

Preparation info
  • Serves:


    • Difficulty


    • 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.


For the Burrata Mousse

  • 2 g edible gelatine leaf
  • 25 ml double cream
  • 125


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.