Southern Sea: prawns with citrus fruit surprise

A light dish with simple and engaging flavours: prawns in a gondola on a citrus-fruit panna cotta and crumble base. A mix of surprising flavours and textures, ideal to amaze your friends during an aperitif or as an appetizer.

 Difficulty: Medium
 Preparation time: 25 minutes

 Cooking time: 30 minutes
 Doses for: 4 people



Prawns 2
Cream 150 g
Milk 150 ml
Gelatine sheets 1
Orange, lemon and lime 1
Salt, sugar, pepper q.s.
Butter 100 g
Flour 100 g
Egg yolk 1
Balsamic vinegar q.s.
18 cm gondolas


Start by preparing the panna cotta: boil the milk with the citrus peel and put the gelatine sheets in a bowl with cold water.

When the milk begins to boil, remove it from the heat and add it to the gelatine with a few drops of citrus juice, salt and pepper.

Transfer the mixture to a low container and leave it in the refrigerator for 3 hours.

To prepare the crumble, place the softened butter in a bowl and add the flour, salt and egg yolk, stirring until the mixture is even. Then roll it out on a baking tray with parchment paper and cook it at 160° for 30 minutes.

Cut the citrus fruit into slices, melt the sugar in a pot and let it caramelise.

Clean the prawns and brown them in a pan; finish cooking them in the oven.


Present the dish in a Samurai gondola, by cutting a cube of panna cotta, adding the crumble, placing a slice of caramelised citrus fruit on top and finally the prawn. Decorate with a mint leaf and balsamic vinegar

Decor Gondola

Made of pine wood

Versatile, fit for every occasion. They were designed to add choreography when plating cold foods. Comes in two sizes: large 18cm and small 12cm

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