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Passionfruit & white chocolate egg dessert



We’re going to make the perfect easter dessert! We’re going to make an edible egg shell from mannitol with a passionfruit egg yolk, white chocolate galettes, puffed quinoa, creme diplomat and a whipped white chocolate ganache.




The passion fruit yolks

20

passion fruits (420 grams of juice)

60 grams

sugar

1

cinnamon stick

10

cardamom seeds

Xanthan gum

Cut a couple of passion fruits in half and scrape out the seeds and juice. Scrape them all empty on a sieve with a bowl underneath. Then use a ladle to press out all the juice. In total you’ll need 420 grams of juice. Once that’s done where going to balance out the sourness. For this add the sugar, the cinnamon stick and the cardamom seeds. Now mix it and then let it marinade for at least 3 hours. After that pass it through a fine sieve. Then measure 200 grams into a saucepan and keep it in your fridge for later. The remaining juice we’re going to thicken. For this add a touch of Xanthan gum and mix it for a minute or two. Once it has reached the desired thickness fill a sphere mold. Now let it freeze for 1 hour. After the hour stick a toothpick in every sphere and then freeze them till completely solid.

200 grams

passionfruit juice

50 grams

ginger syrup

3 grams

kappa powder

Now for the jelly. Mix the passionfruit juice we set aside before with the ginger syrup and the kappa powder. Then mix it well and while slowly stirring bring it to a boil. Once it has boiled turn down the heat to a minimum and remove the passionfruit balls from the mold. Dip them 2 times in the jelly and then gently remove the toothpick. Now let them defrost in your fridge with the toothpick hole down.



The puffed quinoa


Bring a pan with water to a boil and season it with salt. Once it’s boiling add some quinoa and boil it till the quinoa is completely over cooked. This takes around 25 minutes. Then drain it and transfer it on a tray that’s lined with a silicon sheet. Now spread it and then let it dry at 60 degrees Celsius. Mix it every now and then to prevent it from sticking to each other and then you’ll end up with a really nice crumble. Then we can deep fry it to make it puff up. Do this with small batches a time at 200 degrees Celsius for just a couple of seconds till the big bubbles stop. Once the quinoa is nice and golden transfer it on a tray that’s lined with a kitchen paper and let it drain for a couple of minutes. Then transfer it into a bowl and add 1 or 2 tablespoons of icing sugar. Mix it well and then keep it dry and covered for later.



The crème diplomat

160 grams

milk

35 grams

egg yolk

25 grams

sugar

10 grams

cornstarch

1/2

vanilla pod

10 grams

butter

Pour the milk into a pan and also add the egg yolk, the sugar and the cornstarch. Then cut the vanilla pod in half and scrape out the seeds. Add the seeds to the pan and then while stirring bring this to a boil for 30 seconds. Then add the butter and mix it till it’s one smooth mixture. Now pour it into a bowl. Then cover it and let it cool down in your fridge.

200 grams

cream

20 grams

sugar

While it’s cooling down, we can whip the cream. Mix the cream with the sugar and beat it till you have beautiful stiff peaks. Then take the cold pastry cream we made before and beat it for 10 seconds. Now add the beaten cream and gently fold this together. You’ll end up with a delicious airy vanilla diplomat. Then keep it in your fridge for later.



The white chocolate galettes


First melt some white chocolate in a microwave or on a double boiler. It needs to be 45 degrees Celsius. Then add ¼ of white chocolate galettes and mix it till it’s smooth. This will cool down the temperature and temper the chocolate. In the end the chocolate needs to be 30 degrees Celsius. Then pour it on a plastic sheet, put another sheet on top and level it using a big pallet knife or a rolling pin. Now let it set for 1 minute. Then use your desired cutter to portion the chocolate while it’s still soft. After that put a flat board or tray on top and let it set for at least 30 minutes. Then remove the top foil and gently remove the chocolate drops from the bottom foil. For this I use a big pallet knife. Then transfer them on a tray or in a container and keep them dry and covered for later.



The whipped white chocolate ganache

2 leaves or 3.3 grams

gelatin

380 grams

cream

100 grams

mascarpone

130 grams

white chocolate

First soak the gelatin in cold water. Then pour the cream into a saucepan and bring this to a boil on a medium heat. Meanwhile mix the mascarpone with the white chocolate. Once the cream is boiling dissolve the gelatin and mix it well. Then pour it on the mascarpone and white chocolate and emulsify it with a hand blender. This takes around 30 seconds. Now cover it and let it set in your fridge for at least 10 hours. I leave it overnight. Then transfer it into a mixing bowl and start beating it. You want soft stiff beats, so keep an eye on it. Then directly stop beating it to prevent it from splitting. After that transfer it into a piping bag and keep it in your fridge for later.



The eggshells


Transfer 200 grams of mannitol into a small saucepan and melt it on a medium heat. Stir it every now and then and be careful because it’s super hot. Then take an egg stamp and cover the top with a thin layer of baking spray. Now quickly dip the stamp twice in the melted mannitol. Wait a couple of seconds between dipping the stamp. Now while it’s still hot gently remove the shell from the stamp. Then you can just continue making the shells, but again be very careful because the mannitol and stamp are very hot.



How to finish the dessert


First place the eggshells on a box so you can easily fill them. Then fill the bottom with a layer of the crème diplomat and place the passionfruit yolk on top. Cover this with some of the puffed quinoa and then pipe the whipped ganache on top. Now decorate it with the chocolate galettes and some more puffed quinoa. And then it’s ready to be served!

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