I keep betting on a Valentine's Day! aphrodisiac, where food and love mingle, blend and cloud our senses. I propose these prawns with ginger panacota as the main dish of that aphrodisiac bite of salmon and avocado that I presented to you a few days ago. For dessert, a delicious strawberry chocolate fondue. And let the love flow!

This recipe complements the character aphrodisiac of shellfish with the stimulating capacity of ginger, in an irresistible panacota texture. It is accompanied with a cream of shellfish made with the heads of the shrimp. A delicious dish of intense flavors, where we will also learn another recipe: the prawns in salt.

Prawns with ginger panacota

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This recipe complements the aphrodisiac character of seafood with the stimulating capacity of ginger, in an irresistible panacota texture.

Aphrodisiac recipe of prawns with ginger panacota

Receta afrodisiaca de gambas con panacota de jengibre

Ana Valdes

Recipe type: Fish
Calories: 205
Rations: 2

Preparation time: 1H
Cooking time: 30M
Total time: 1:30 p.m.

Ingredients

8 prawns or prawns
1 kilo of coarse salt
50 ml whole milk
100 ml of liquid cream
15 g ginger root
juice of half a lemon.
2 gelatin sheets
shawl
White pepper
100 ml of beaten cheese (or quark type cheese, or crème fraiche)
Red lump roe to decorate

Preparation

First, we put the gelatin for the panacota to hydrate by covering it with cold water.
We continue to cook the prawns with salt in the Varoma. To do this, we put half a liter of water in the glass and program 8 minutes, Varoma temperature, speed 1.
Meanwhile, we uncover the Varoma container, remove the tray (which we are not going to use) and place it on its transparent lid face up (it is because we are going to fill it with salt and thus, the one that falls does not dirty the countertop).
We cover the bottom of the Varoma with coarse salt, place the prawns on top, one next to the other, and cover them again with coarse salt. We cover the container.
When the Thermomix finishes the previous step, we place the Varoma in its place and program 6 minutes, Varoma temperature, speed 1.
Meanwhile, we can peel the ginger root.
When finished, we remove the Varoma from its location and let it cool down a bit while we make the panacota.
Empty the glass and add the cream, milk, peeled ginger, salt and white pepper to taste. We crush during 5 seconds, speed 5.
Next, we program 12 minutes, 100º, speed 1.
Meanwhile, we open the Varoma on the opposite side to where we are located to avoid getting burned if there is condensed water on the lid. We remove the prawns, eliminating the salt. We peel and save them, we reserve the heads.
At the end of the thermomix time, add the gelatin and the juice of half a lemon and beat for 1 minute, progressive speed 5/10.
Pour the mixture into a mold and place it in the refrigerator, where the panacota must rest for at least an hour to be ready.
Let's go for the seafood cream. Without having to wash the glass, we introduce the heads of the prawns and the beaten cheese. We program 2 minutes, speed 7. And then, 1 minute, progressive speed 5/10. And we already have it.
Place with the cream in the bottom, slices of panacota next, the prawns on top and decorate with the lump roe. It can be served cold or heat the cream a little so that it is warm. The panacota, always cold, well hot, melts.

Notes

If you want to increase the number of diners, you can increase the quantities proportionally, without changing the times, except for the salt for the prawns, one kilo is enough.[br][br]The panna cotta needs at least an hour in the refrigerator to set.[ br][br]This dish can also be made with scallops, which will not need to be cooked in salt. If you decide on them, let them wear their coral. We will make the ginger panna cotta and for the seafood cream, we will mix the cheese with the coral. The scallops will only need grilling on both sides.

Equivalences with TM21

More information - Aphrodisiac snack of salmon and avocado, Strawberry fondue with spiced chocolate

ThermoRecetas

Prawns with ginger panacota