Dijon Mustard Cream Soup with Dangling Gamba

Preheat the oven to 180 degrees Celsius.

Roll out the pizza dough and cut into strips about five millimeters thin. Brush with olive oil and sprinkle with Parmesan cheese. Place six cups on a baking sheet, wrap the dough strips around the cups and handles, and bake for 15 min.

Dice onion and sauté in butter for five min. Add mustard, pour in clear soup, do 20 min and then mash. Remove the shell from the prawns, turn them to the other side in the mustard seeds and roast them in a dash of olive oil for two minutes on each side, seasoning with salt if desired.

Whip the whipping cream until semi-stiff, add to the soup, whip with a hand mixer and pour into the cups with pastry loop. Then hang the prawns on it, drape the beet sprouts as decoration and bring to the table.

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