Summary

Ingredients

• 5 sheets gelatin
• 250 ml cream
• 2 cloves garlic)
• some stalks basil
• 250 ml buttermilk
• 18 king prawns (headless, with shell, 20-25 g each)
• 2 sprigs oregano
• 3 tablespoon olive oil
• 2 tablespoon lemon juice
• salt and pepper

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Instructions

1. Soak gelatine in cold water, squeeze out lightly and dissolve in 3 tablespoons of cream over a mild heat. Peel and roughly chop the garlic. Pluck the basil leaves and roughly chop. Puree the rest of the cream, buttermilk, garlic and basil in a blender until the mixture is lightly green. Season with salt and pepper. Stir in the gelatin. Then immediately pour the mixture into 6 serving molds and let it set in the refrigerator for at least 4 hours, or better overnight.
2. Break the shrimp out of the shell, cut them lengthways on the back and pull out the intestines. Pluck the oregano leaves from the stems and chop finely. Heat the olive oil in a pan and fry the prawns over high heat for 2 - 3 minutes. Mix in the oregano and season with salt, pepper and lemon juice.
3. Detach the panna cotta from the edge of the mold with a sharp knife. Briefly hold the molds in hot water and turn the panna cotta out onto the serving plate. Serve with the warm prawns.