Parsley-Pesto Prawns With Parmesan Panna Cotta And Vanilla Apples

• 1 teaspoon gelatin
• 1 cup cream
• 4 3/4 tablespoons Parmesan cheese
• 1/2 cup fresh parsley
• 6 5/8 tablespoons almonds peeled
• 4 3/4 tablespoons grated Parmesan cheese
• 1 1/8 cups canola oil
• coarse salt
• 2 Granny Smith apples
• 1/2 vanilla bean
• 1/2 lemon juice
• 7 1/3 tablespoons canola oil
• 1 3/8 teaspoons saffron
• 12 prawns large

1. Panna Cotta Preparation:
2. Soak the gelatin in cold water.
3. In a saucepan, heat the the cream and add the grated parmesan.
4. Remove the pan from heat, add the gelatin, and stir.
5. Pour the mixture into the molds and refrigerate for at least 3 hours.
6. Pesto Preparation:
7. In the blender, add the parsley, almonds, and grated parmesan and grind. Gradually, add the oil and mix.
8. Add a little salt if necessary, and set aside.
9. Vanilla Granny Smith Apples Preparation:
10. Dice the apples without peeling them, then sprinkle them with lemon juice.
11. Split the vanilla bean in half lengthwise and use the tip of a knife to scrape out the seeds.
12. Mix the seeds with the oil and saffron.
13. Pour the mixture over the apples and stir gently.
14. Peel the prawns, leaving only the tails.
15. Heat the grill.
16. Slide each tail onto a small oiled skewer. Brush with a dash of pesto and a little salt and grill them in the oven.
17. To serve, place some pesto in the center of a plate, unmold the panna cotta dish to one side, place prawns and apples flavored with vanilla oil on the other side.

gelatin, cream, parmesan cheese, fresh parsley, almonds, parmesan cheese, canola oil, salt, apples, vanilla bean, lemon juice, canola oil, saffron, prawns

Taken from www.yummly.com/recipe/Parsley-Pesto-Prawns-with-Parmesan-Panna-Cotta-and-Vanilla-Apples-2044006 (may not work)