Baguette with Black Tea Cream and King Prawns

Ingredients

• 14 large prawns (pre-cleaned)
• 2 tsp black tea
• 2 tbsp olive oil
• 300 ml whipping cream
• 300 g quark
• Salt
• Pepper
• 1 baguette

Instructions

1. 1.

   Steep the tea with hot water for 1 minute, then strain immediately. Chop two-thirds of the leaves and mix with the quark; season with salt and pepper. Whip the cream until stiff and fold in.

2. 2.

   Slice the baguette diagonally into 14 pieces (remove ends). Spread the mousse on each slice and lightly salt. Fry the prawns in oil until crisp, let cool slightly, then toss them in the remaining tea before placing on the bread. Serve warm or cold.