Chop the shallots, press the garlic and place in a top with olive oil. Fry until glassy and add the rice like that. After about 3 minutes, deglaze the with white wine and add the saffron and small amounts of chilli. Gradually add the stock and water again and again until a thick mass is formed at the end. Add the grated Parmesan and season with salt and pepper. Rub in the nutmeg and squeeze out half a lime. If you are fat, add a sip of milk.

For the prawns, put olive oil in a pan and add a chopped clove of garlic. Add the dried thyme and prawns to the pan. Deglaze with white wine and pour some salt and pepper over it.

To make the espuma, the shallot must be diced. Bring the white wine to the boil with the flax, peppercorns and the crushed lemongrass sticks and chilli and let it steep. Then pass through a fine sieve and reduce the liquid to 30 milliliters. Dissolve the butter in it. Add the juice of the lemon and a little zest from the zest, the juice of the lime and the whisked eggs and 100 ml of cream. Season to taste with salt and pepper and fill in a siffon.