Prawn vol-au-vent

Scald the prawn tails in salted boiling water for five minutes, and shell them. Wash the cherry tomatoes thoroughly and halve them. Carefully remove the seeds.

Thoroughly homogenize the tomatoes, prawns, cream, Extra Virgin Olive Oil Delicato and thyme − with a pinch of salt, just a little pepper and a few drops of Tabasco − in a mixer. Place this mousse in the refrigerator.

Lightly heat up the vol-au-vents in the oven before filling them with the prepared sauce. Garnish with chive sprigs. Serve immediately.