Savoury panna cotta with kiwi and curry prawn

First clean the prawns, removing the carapace but preserving the final tail, which will make the preparation more attractive. Slightly incise the back of the prawns so as to also remove the black thread, which is unpleasant in the mouth after cooking, then wash them under running water. Pour the prawns into a dish, add extra virgin olive oil and a teaspoon of curry powder, mix well, cover the dish with foil and leave in the fridge to season. Soak the gelatine sheets in cold water for 5 minutes. Pour the cream into a small saucepan and put on the heat; when it comes to the boil, turn off and remove from the heat. When the gelatine sheets are soft, remove them from the water, squeeze them out and pour them over the hot cream, then stir to melt them, add a pinch of salt, a pinch of pepper and mix everything together. Pour the still hot cream into small glasses and chill in the refrigerator for 2 hours. When the cream is solid, you can start preparing the small glasses. Put a non-stick frying pan on the heat and once hot pour in the prawns and its curry oil, turn them over and sear them for a few minutes. Peel the kiwis and cut them into small pieces, divide them between the 4 glasses and add a prawn curry. Your small glasses of Panna cotta salata with kiwi and curried prawn are ready to be served and enjoyed!