Instructions: Peel the prawns and put them aside. Put the shells in a saucepan with about 300ml water. Boil for 5-10 minutes, strain and boil to reduce by half.

Infuse the saffron in 2tbsp of the shellfish stock. Whip the cream until stiff, fold in the yoghurt and the saffron liquid and whisk once more. Stir in the herbs and prawns and season to taste with salt, pepper and orange.

Serve as a starter in a "cup" of lettuce or as an appetiser in chicory leaves.

NOTES : Serves 8 as a starter

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