Recipes

Spanish Eggstravaganza

Easter 3

Anthony Bennett, Executive Chef at La Tasca, says:

“If you are throwing a bash, or a family get together over Easter then have a little fun with this recipe. I made these for a bit of fun at a party last year, I served them in the egg boxes and mixed them in with a few other sweetie desserts, the guests were really taken aback by them. I bought the eggshells from www.infusions4chefs.co.uk – Infusions is a great company ran by Jeremy, who is a good friend of mine, a top chef who had a Michelin star at the age of 25 and the company supplies me with the coolest products – just check them out, you can buy direct from their website and then you can have a go at this recipe yourself.”

“This recipe makes approx. 2 dozen eggs, with a little bit left over to put into any ramekins, bowls or cups that you might have lying around… I like to serve them back inside half dozen egg boxes.”

Spanish Eggstravaganza
With Easter on the way, Antony Bennett, Executive Chef at La Tasca, has put together a fantastic recipe of 'eggs that are not actually eggs' - they are Crema Catalana on the bottom of the eggshell, Italian meringue and mango puree to emulate the egg yolk. This a great recipe to recreate and try something a little different this Easter holidays.
Spanish Eggstravaganza
With Easter on the way, Antony Bennett, Executive Chef at La Tasca, has put together a fantastic recipe of 'eggs that are not actually eggs' - they are Crema Catalana on the bottom of the eggshell, Italian meringue and mango puree to emulate the egg yolk. This a great recipe to recreate and try something a little different this Easter holidays.
Ingredients
Catalana mix
Italian meringue
egg yolk
Servings:
Instructions
  1. Place the milk, orange and lemon zests, cinnamon and vanilla pod in a saucepan over a medium heat and slowly bring it up to the boil. Remove from the heat and let the flavour’s infuse for about 15 minutes.
  2. Whisk the egg yolks with the sugar and cornflour until pale. Pass the milk through a sieve and get rid of everything else. Return the milk to the pan and warm over a medium heat. Just before it reaches boiling point, slowly add the egg mixture, don’t stop whisking until it begins to thicken - don’t let it boil, you will know it’s ready when it coats the back of the wooden spoon nicely!
  3. Pour the mix straight into the eggshells, about half way.
  4. Place the eggs straight into the fridge to bring the temperature down and to help cool them completely.
  5. Now it’s time to make the meringue! Sorry guy’s this is the precise part, you have got to be focussed for this bit! Put the sugar and water in a heavy-based saucepan. Place over a medium heat and stir the mixture until it boils. Skim the surface and wash down the sugar crystals which sometimes form inside the pan with a brush dipped in cold water. Now increase the heat so that the syrup cooks rapidly. Use a sugar thermometer to check the temperature.
  6. Meanwhile beat the egg whites until stiff, if you have an electric whisk use it.
  7. As soon as the sugar hits 121°C take it off the heat then pour sugar syrup onto the egg whites, do this really slowly until the mixture is almost completely cold. It should be fluffy, stable and really – really white! Now you can spoon into the eggshells
  8. Now for the easy bit, use the back of a hand-warm teaspoon and make a little dip in each egg to make space for the mango puree then carefully pour equal amounts of the puree to make the egg look like an egg!
Recipe Notes

You can serve these with little soldiers of sugar coated baked puff pastry to dip in, or mix it up as with a bunch of other desserts, with something chocolatey too!

Enjoy!

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