Parsley-Pesto Prawns with Parmesan Panna Cotta and Vanilla Apples

On dine chez Nanou
14Ingredients
Calories
40Minutes

If you want a decadent dish that is perfect for an intimate dinner with a loved one, then try this Parmesan Cheese Panna Cotta, Parsley Pesto, Prawns, and Vanilla-Flavored Granny Smith Apples. The pana cotta is a rich base for these delicious and tart apples topped with a flavorful pesto. This dish is healty, hearty and flavorful. Be sure to pick the perfect night to surprise a loved one with this rich and delicious dish. We hope you love it as much as we do.

Ingredients

  • 5 grams gelatin
  • 300 grams cream
  • 30 grams parmesan cheese
  • 30 grams fresh parsley
  • 60 grams almonds (peeled)
  • 30 grams grated parmesan cheese
  • 250 grams canola oil
  • coarse salt
  • 2 Granny Smith apples
  • 1/2 vanilla bean
  • 1/2 lemon (juice)
  • 100 grams canola oil
  • 1 gram saffron
  • 12 prawns (large)

Directions

  1. Panna Cotta Preparation:
  2. Soak the gelatin in cold water.
  3. In a saucepan, heat the the cream and add the grated parmesan.
  4. Remove the pan from heat, add the gelatin, and stir.
  5. Pour the mixture into the molds and refrigerate for at least 3 hours.
  6. Pesto Preparation:
  7. In the blender, add the parsley, almonds, and grated parmesan and grind. Gradually, add the oil and mix.
  8. Add a little salt if necessary, and set aside.
  9. Vanilla Granny Smith Apples Preparation:
  10. Dice the apples without peeling them, then sprinkle them with lemon juice.
  11. Split the vanilla bean in half lengthwise and use the tip of a knife to scrape out the seeds.
  12. Mix the seeds with the oil and saffron.
  13. Pour the mixture over the apples and stir gently.
  14. Peel the prawns, leaving only the tails.
  15. Heat the grill.
  16. Slide each tail onto a small oiled skewer. Brush with a dash of pesto and a little salt and grill them in the oven.
  17. To serve, place some pesto in the center of a plate, unmold the panna cotta dish to one side, place prawns and apples flavored with vanilla oil on the other side.
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