Prawn pumpkin lemon posset
Don’t Be Deceived
The spotted dragonfly is pretty insect with speckled outer wings and a splotch of bright red on its inner wings that flashes when it flies. But it’s beauty is a bit deceptive. This insect is considered invasive which means it has the potential to harm the environment and economy. Now let’s focus on food transformation. We surely can make lemon posset, a dessert which is sweet into a savoury dessert.
Author Mark Twain suggested that whatever we look at in life and how we see it, can influence our next steps, even our destiny. He said, “You can’t depend on your eyes when your imagination is out of focus.” Did you know our eyes is beautiful is also deceptive? The same as don’t depend on lemon posset as sweet only when your creativity is outside of a box – innovative driven.
Give It All You’ve Got. The encouragement from me is Be Creative, keep going what you can do, and you will be amazed in time you’re doing it with all your heart, and strong motivation to pursue it. We each have different giving levels, and sometimes those levels change over time. Comparison is not beneficial, but attitude is. Based on what skill you have, give generously. You will reap the reward in heaven if not on earth.
If we eat lemon posset as just a sweet dessert to savour or curb our sweet tooth, we will soon eat others dessert as desserts. But if we eat a savoury dessert as innovative driven and an opportunities to love the balance of sweetness, sourness, bitterness, and saltiness, then we can serve it as entre. Why serve as entrée? Well, it has umami taste. You can transform it as entrée. You are what you eat.
My savoury dessert is soft, creamy, delicate vanilla custard serve with prawn, pumpkin, and lemon that are plenty in my garden. It’s also has crumbed crunchy texture and flavourful of spice and a hints of curry that is delicious when dip into creamy mousse or pudding. With each mouthful, my imagination brings me to sitting in the restaurant eating a buffet with Rick Stein looking out at the London Bridge. Let’s cook!!!!
300 ml double cream
45 ml lemon juice
45 ml orange juice (bought)
100 g granulated sugar
half small lemon zest
Put cream, sugar in pot on low heat and bring to the boil slowly about 3-4 minutes. Remove from hob and allow to cool for about 5 minutes in a basin of cool water.
Add both the juices and zest. Beat well. Pour into 2 glasses and refrigerate for 6-8 hours or overnight to set.
6 herb crumbed prawns (bought)
150 g cubed pumpkin
1/2 Tsp curry powder
1/2 Tsp paprika
pinch of nutmeg
salt & pepper
lemon zest (OPT)
cherry tomato, zest and thinly cut spring onion
Preheat oven 180 degrees C. Line baking tray with foil. Place prawns on baking tray. Marinade pumpkin with above ingredients except oil in a bowl.
Then put on tray and drizzle with oil. Roast them for about 25 minutes or until cooked, and crunchy. Remove from oven. Let’s cool for about 7 minutes. Spoon over in the middle of the set lemon posset, using food stacker. Place cherry tomato and 3 prawns over pumpkins. Then sprinkle zest and spring onion over it.