White Chocolate Easter Egg with Liquid Mango Center

Ingredients

• 500 g peeled and chopped mango
• 70 ml water
• 50 g sugar
• Juice and zest of half a lime

Preparation

1. First, peel the mango and cut it into small pieces.
2. Zest and juice half a lime.
3. In a small saucepan, bring the water and sugar to a boil, then allow the syrup to cool completely. It is important that all ingredients are cold before blending. Combine the mango, lime juice, lime zest, and the cooled sugar syrup, then blend until smooth.
4. If needed, pass the mango purée through a fine sieve for a smoother texture. Part of the mango purée is used for the chocolate core, and another part is used to prepare the mango gel.
5. Pour a portion of the purée into silicone sphere molds (10–12 ml spheres are ideal for the next step). Freeze the molds completely.

Ingredients for the Mango Gel

• 200 g strained mango purée (from the recipe above)
• 20 ml water
• 10 g sugar
• 2.3 g agar-agar

Preparation

1. Combine the cold mango purée with the sugar, water, and agar-agar in a saucepan.
2. Mix well while still cold to avoid lumps, then bring the mixture to a boil.
3. Pour the hot mixture into a suitable container and let it cool briefly at room temperature.
4. Then transfer it to the refrigerator and chill for at least 3 hours until fully set.
5. Once set, blend the mixture into a smooth gel. Transfer the gel into a piping bag or squeeze bottle and store it in the refrigerator until ready to plate.

Ingredients

• 70 ml milk
• 1 unit egg yolk
• 1 unit whole egg
• 10 g sugar
• 150 g white chocolate (28% cocoa)
• 0.5 unit vanilla pod, seeds scraped out
• 260 ml cream
• 5 g gelatine sheets

Preparation

1. Whip the cream until it reaches a soft, semi-whipped consistency, then store it in the refrigerator until needed.
2. Melt the white chocolate in a bowl over a water bath or in the microwave, then set aside.
3. Bring the milk and the scraped vanilla pod to a boil, then let it cool slightly. Remove the vanilla pod and dissolve the pre-soaked gelatine (soaked in cold water) into the warm milk.
4. Whisk the egg yolk, whole egg, and sugar over a water bath until light and slightly thickened. Ensure that the melted white chocolate, the milk-gelatine mixture, and the whipped eggs are prepared in parallel, as they should be at a similar temperature.
5. Now add the milk-gelatine mixture to the egg mixture, then incorporate the melted white chocolate. Mix everything quickly into a smooth, homogeneous mass. Let it cool slightly if needed—the mixture should reach about 25–28°C.
6. Fold in the semi-whipped cream in two stages. The consistency should be smooth and slightly fluid.
7. Fill silicone egg molds halfway with the mousse and chill briefly. Once the first layer has set, place the frozen mango core inside and add a small amount of mousse at the tip of the egg to secure the core in place. Chill again.
8. Close the mold with the second half, position it upright, and secure both parts with a rubber band for stability. Fill the mold completely with the remaining mousse through the opening. Gently press the mold to distribute the mousse evenly and avoid air bubbles. Freeze the filled molds completely—ideally overnight at around -21 to -25°C.
9. Once fully frozen, carefully remove the eggs from the molds (wearing gloves is recommended). Trim any excess edges with a knife until smooth. Insert a metal skewer into each egg, place them on a tray lined with baking paper or a silicone mat, and return them to the freezer until ready for the next step.

Ingredients

• 180 g cocoa butter
• 180 g white chocolate (28% cocoa)
• 1 table-spoon Fat-soluble food coloring (red, yellow, orange)

Preparation

1. Gently melt the cocoa butter in a saucepan over low heat. Once melted, turn off the heat and add the white chocolate, allowing it to melt completely. The ratio of cocoa butter to chocolate should always be 1:1. You may adjust the total quantity depending on the size of your container—a small, tall glass can work well for dipping.
2. Divide a portion of the cocoa butter–chocolate mixture into three small bowls and color each with fat-soluble food coloring. Alternatively, you can first dip the eggs and then color the mixture afterward.
3. For dipping, the coating should have a temperature of approximately 32–34°C.
4. Remove the frozen chocolate eggs from the freezer and dip them briefly into the coating. Let the excess drip off by gently tapping them 2–3 times on the edge, ensuring the layer remains thin and even.
5. Allow the coating to set briefly, then carefully remove the metal skewers. Place the coated eggs into egg cartons or onto a tray.
6. To create a decorative effect, use a brush and lightly flick the colored cocoa butter over the eggs with your finger. This will give a natural, speckled finish.
7. Place the finished eggs in the refrigerator and allow them to defrost slowly. In the meantime, prepare the kadaifi nests and any additional garnishes. Any leftover coating can be stored in jars or vacuum-sealed and kept in the refrigerator for several weeks.

Ingredients

• 25 pieces baking wafers (or another dough suitable for cutting shapes)
• 1 pack kadaifi pastry
• Assorted edible flowers
• Fresh mint
• Crispy Pearls

Preparation

1. Cut the baking wafers into bunny shapes using a cutter.
2. They can be used as they are or briefly baked in the oven at 180°C. For best results, place them on a silicone mat and weigh them down with a baking tray to keep them flat.
3. For the kadaifi nests, place the kadaifi pastry into a sieve and gently press it with a second, slightly smaller sieve to create a nest shape.
4. Fry the pastry in oil at 165°C until golden brown, then carefully remove it from the sieve and let it drain.
5. To finish the dessert, garnish with mango gel, fresh edible flowers, mint, and a few crispy pearls for added texture and elegance.