Pina colada egg in a nest

Name: Pina colada egg in a nest
Ingredients: Icing sugar; Ghee; 220 g Mango purée; Kataifi dough; 1 l Water; 4.5 g Gluco; 115 g White chocolate callets; 5 g Algin; 3 g leaf gelatin; 35 g Piña Colada; 300 g Coconut cream 24%; White chocolate callets; 1 units.items Silicone egg mold; Cocoa butter; Vanilla sauce

Egg made from piña colada with a yolk of mango purée inside.

Our chef serves the egg in a nest made of kataifi, also known as angel hair.

Ingredients

Icing sugar

Ghee

Kataifi dough

220gMango purée

1lWater

4.5gGluco

5gAlgin

115gWhite chocolate callets

3gleaf gelatin

35gPiña Colada

300gCoconut cream 24%

1units.itemsSilicone egg mold

White chocolate callets

Cocoa butter

Vanilla sauce

Preparation

Heat some ghee with sugar to taste.
Pull the dough apart and pass it through the butter-sugar mixture.
Press out any excess moisture.
Form nests and place them in a muffin tin.

Dissolve the algin in the water using an immersion blender.
Let this rest for a few hours.
Mix the mango puree with the gluco (using an immersion blender or whisk).
Spoon small amounts of the mango mixture into the algin bath.
Let them form into spheres for a few minutes.
Remove from the bath and place them in water to rinse clean.

Heat the coconut cream with the pina colada.
Soak the gelatin and dissolve it in the warm cream.
Pour this over the chocolate and mix until melted.
Fill the molds halfway with this mixture.
Place a mango yolk on top.
Freeze lightly and then fill the mold further.
Freeze well to be able to unmold.

Melt white chocolate with a little cocoa butter and heat together au bain-marie until the chocolate is nicely liquid.
Dip the frozen eggs into this.
Let thaw in the refrigerator before serving.
Spoon some vanilla sauce onto a plate.
Place the kataifi nest on top and put the pina colada egg inside.