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Red prawns, agretti and fennel with mango, green apple sorbet, fennel and Prelibato Rosè
IFSE's proposal for Prelibato Rosè , the White Condiment obtained from the best Trebbiano Modenese grapes, together with rose essence extracted from the plants of the Tenuta del Cigno Agricultural Company
Chef: Riccardo Marello
Photographer: Saverio Pisano
INGREDIENTS
FOR THE PRAWNS
- Red prawns g. 250
- Delicious Rosé g. 18
- Salicornia or agretti g. 60
- Mango g. 60
- Green apple 40 g
- Fennel g. 20
- Extra virgin olive oil g. 20
- Lemon juice g.6
- Salt to taste
- White pepper to taste
- Lemon zest to taste
FOR THE SORBET
- Green apple centrifuge 50 g
- Fennel centrifuge 70 g
- 70% sugar syrup g.70
- Delicious Malpighi rosé condiment g.30
- Evo oil 10 g
- FINISH
- Veins cress leaves n.16
- Edible flower petals n.16
METHOD
Clean the prawns, place them in a container with the mango, apple and fennel cut into cubes, add the blanched glasswort and season with Prelibato Rosè, lemon juice and zest, extra virgin olive oil, salt and pepper. Leave to marinate for about 10 minutes. Combine all the ingredients in a pacojet glass and blast chill for 6 hours. Pacotize the product and distribute it in half-sphere silicone molds, knock them down and turn them out of the mold.
Serve the marinated red prawn salad with the sorbet in the center and garnish with sorrel leaves, edible flowers and thin slices of fennel.
