Prepare the sauce by melting 200g of sweet gorgonzola cheese in a double boiler. Meanwhile let’s soak the gelatin in cold water. Mix the gelatin with the warm milk. Then combine the mixture with sweet gorgonzola. Mix until creamy. Prepare 200g whipped cream and add it to the gorgonzola sauce. Clean the prawns and let them steam for about two minutes to at 100 °C. Using a sac à poche squirt four pools of the gorgonzola sauce on the plate. Lay the prawns down on the pools of sauce and cover them with another squirt of sauce. Finally garnish with some chives and a sprinkle of corn our and poppy seeds.