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Sicilian red prawns and cauliflower foam with spicy bread and vin santo bisque

with Pristine Hulalà Gran Cucina

By Riccardo Bassetti

Starred chef of the "La Tavola" restaurant in Laveno Mombello (Varese)


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Cauliflower foam
  • Chopped onion ½
  • Butter g 300
  • Cauliflower 1
  • Water ml 1000
  • Pristine Hulalà Gran Cucina g 1000
  • Fine salt q.b.
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Cauliflower florets
  • Cauliflower florets 8
  • Butter q.b.
  • Pain d’épices q.b.
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Red prawns
  • Sicilian red prawns 12
  • Seed oil q.b.
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Prawn butter
  • Butter q.b.
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Brioche crumbs and spicy butter
  • Pain d’épices g 100
  • Butter g 100
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Prawn sauce with vin santo
  • Prawn heads/shells g 100
  • EVO oil q.b.
  • Paprika g 3
  • Onion g 20
  • Vin Santo ml 75
  • Pristine Hulalà Gran Cucina g 100
  • Salt q.b.
  • Black peppercorns q.b.
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Shellfish sheets
  • Bisque g 700
  • Gelatin leaves g 6


  1. Cauliflower foam
    In a pan put the chopped onion, 50 g of butter, the florets (keep 8 to one side for the next step), and the cauliflower heart and add somewater and then finally Pristine Hulalà Gran Cucina. Cook well for 15/20 minutes Mix 600 g of previously cooked cauliflower with 400 ml of cooking water, the rest of the butter and the fine salt. Strain with a strainer and 750 g into a 1 litre syphon. Refrigerate for two hours. Heat for 10 minutes with the immersion circulator before serving and from time to time for a few minutes during service.
  2. Cauliflower florets
    Boil the cauliflower florets that have been set aside for 3 minutes. Blast-chill immediately and refrigerate. Sauté them just before finishing the dish in the spicy bread butter.
  3. Red prawns
    Clean 3 prawns per person, without removing the head underneath. Just before serving, fry the antennae in a fryer at 180°C. The 3 bodies will be soaked in the prawn butter (see the step below), once again just before serving.
  4. Prawn butter
    Brown the shells, cover with melted butter, cook on the edge of a fry top for 3 hours. Strain. Bring to the boil and skim.
  5. Brioche crumbs and spicy butter
    Fry the pain d’épices in a pan with the melted butter. Fry on a high heat without toasting, until the pain d'épices crumbles, continuing to beat it, or with the help of a fork.
  6. Prawn sauce with vin santo
    Brown the prawn heads or scraps with oil. Add the paprika and onion. Deglaze with the vin santo, cook on the edge of a fry top for 30 minutes, add
    Pristine Hulalà Gran Cucina, bring to the boil and pass through a conical sieve. Season with salt and ground pepper to taste if necessary. Heat through before serving on the edge of a fry top.
  7. Shellfish sheets
    Reduce the bisque on the heat, add the rehydrated gelatin and bake at 70°C for approx. 2 hours. Soft sheets will form that will be used to decorate the dish.
  8. Finish
    Sauté the florets in the spicy bread butter. In a pasta bowl place a low, wide mould. Arrange two sautéed cauliflower florets and the bodies of three glazed prawns. Cover with a fine layer of lukewarm foam. Streak it with some prawn butter. Dust with the toasted pain d'épices crumbs. Mix the prawn and vin santo sauce with a Bamix to make it slightly foamy, and pour a spoonful and a half in a line around the edge. Carefully remove the mould and garnish with 2 fried heads and shellfish leaves.

An extra touch

This recipe calls for Vinsanto, which is a sweet wine. All kinds can be used, except ones that are too sweet: you don't want to alter the dish's balance.