Ingredients

• 200 g Shelled prawn tails
• 160 g Mixed vegetables (courgette green, pepper, tomato, carrot, salad)
• 4 pcs Radishes
• Chives
• Basil
• Salmon roe
• Balsamic vinegar
• Extra virgin olive oil

Ingredients for Gelato

• 850 g Milk
• 100 g peeled almonds
• 100 g Sugar
• 4 g Gelatine in sheets
• 2 pcs egg whites
• 1 pc Vanillin bag

Chop the almonds and soak them in milk for 12 hours.
Strain the milk and bring it to the boil with the sugar and vanillin; add the softened and squeezed gelatine and let it cool; then incorporate the egg whites, lightly beaten with the immersion blender and pour into the ice cream maker.
Thinly slice the scampi and arrange them on the plates, creating a base. Cut the courgette, pepper and tomato into cubes, the carrot into strips, the radishes into slices; distribute all the vegetables on the prawns, season with a vinaigrette of oil, salt and vinegar, perfumed with pepper, basil and chives and complete with salmon roe and ice cream.

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