ESPRESSO PRAWNS

INGREDIENT (to serve 4):
12 large red prawn tails
Salt
Pepper
Powdered ginger
Almond oil
For the apple-flavoured steam:
1 litre apple juice
100 gr dried apple skins
To garnish:
1 apple
Camomile flowers
PREPARATION
Season the prawn tails and skewer each one lengthwise on a long brochette. Set aside. To make the apple steam, make a normal infusion then strain it twice through a tammy. Transfer the infusion to a domestic espresso coffee maker. Cook the prawn tails in the apple steam. Collect any juices. To make the apple crisp, slice the apple very finely and leave to dry until crisp. Break into small pieces.
To serve:
Sprinkle a few drops of almond oil in the base of a plate then add the steamed prawns with any juices. Cover the plate with a glass cover. Top with the pieces of apple crisp and the camomile flowers. This way it will reach the table while still hot. The water then removes the glass cover so that the flowers and crisps fall into the plate.