Citrussy crepes soufflées

March has been a pretty busy month; my cooking classes and a couple of food related competitions made my daily schedule as hectic as I have rarely experienced before. But it has been a great and exceptional month, the best I had in the last couple years.
Healing from my Candida overgrowth has caused my diet to be extremely restrictive nowadays but the positive effects are mighty. I am my old self, full of energy and positivity; even my photography style has changed. With this extra energy I can now face this stark schedules and more!

The first third of the year has been dedicated to a food competition since the last 3 years: Les Réncontres Science et Cuisine (check my 2011 and 2010 posts) but this year a new one popped up in the same time window and it was a food-photography competition too.

Matcha Madness #3: Matcha poached prawns with light bisque cubes, citrus emulsion

From my two previous posts you might know what is going on: Matcha Madness. A contest started by Catty of The Catty Life to help spreading the knowledge about matcha and push its healthiness in our lives.
I decided to work on three recipes to enter in the contest, that is:

• Braised cucumber served with White Jade, served with matcha flavored braising liquid and chives;
• Cod mousseline disk topped with a sprinkle of black nigella seeds and matcha foam served with a matcha flavored dashi broth and wakame seaweed;
• Matcha poached prawns in their broth served with light prawns bisque cubes, egg yolk-citrus emulsion and matcha crisps;

and now it is time to share with you the last and more elaborated of them.