A love nest for Pink Lady® apples and king prawns

Main dishes
0 vote
1
Difficulty
2
People
35min
Preparation
25min
Cooking time

A love nest … To celebrate Valentine’s Day, dive into this delightfully elegant and enticing recipe.
Pink Lady® sup> apples flambéed quickly in vodka served with sautéed king prawns and a creamy sauce delicately flavoured with lemon zest. The citrus fruit, alcohol and rocket shoots give it acidity and slightly bitter and spicy notes, while the Pink Lady® apples add delicacy and delicious fruity flavours to the recipe. Served on a bed of fresh and tender parpadelle this dish provides an endearing and balanced union between strength and gentleness Find out more

For the flambéed Pink Lady® appl

Ingredients

  • 1 Pink Lady® apple
  • 1 half lemon
  • 1 nut salted butter
  • 4 tbsp of vodka

Preparation

  1. Cut the Pink Lady® apples into thin slivers and sprinkle with lemon juice to prevent them turning brown.
  2. Melt the butter in a frying pan and brown the apples over a gentle heat for a few seconds.
  3. Add the vodka, flambé and set aside.

For the sauce

Ingredients

  • 1 half lemon
  • 1 nut butter
  • 150 g crème fraîche
  • 2 tbsp mascarpone cream
  • 5 tbsp of vodka
  • 1 shallot
  • Salt and pepper
  • 1 quarter tsp Espelette pepper

Preparation

  1. Zest the lemon and finely chop the shallot
  2. Melt the butter and add the shallot and brown for 5 minutes. Deglaze with vodka.
  3. Over a low heat add the mascarpone and then the cream while continually stirring.
  4. Season with a little of the lemon zest, the Espelette pepper, and salt and pepper. Leave to simmer for 5 minutes.
  5. Remove from the heat, add a few drops of lemon and cover. Set aside.

For the pappardelle

Ingredients

  • 1 pinch of rock salt
  • 250 g fresh pappardelle pasta

Preparation

  1. Bring a large quantity of water to the boil in a saucepan with a pinch of sea salt.
  2. Add the papperdelle to the water and leave to cook for the time indicated and then drain.

For the king prawns

Ingredients

  • 1 nut butter
  • 8 prawns
  • 1 tsp olive oil

Preparation

  1. Melt the butter and olive oil in a frying pan.
  2. Add the king prawns and brown for 2 minutes on each side. When cooked, season the king prawns with salt and pepper.

To serve

Ingredients

  • 50 g rocket shoots
  • Pink Himalayan rock salt
  • Espelette pepper

Preparation

  1. Put 3 papperdelle nests in each plate.
  2. Arrange the Pink Lady® apples, the king prawns and a few rocket shoots. Drizzle with sauce and sprinkle the plates with Himalayan salt and a pinch of Espelette pepper. Serve immediately.


Pink Lady® top tip

For a 100% homemade recipe, make the papperdelle yourself.You can also colour the pasta using squid ink to make pretty black papperdelle!

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