Boiled egg

Trompe l'œil, œuf à la coque

Soft-boiled egg composed of

– panna cotta
– chocolate dulcey icing
– mango jelly
– bread crumbs


Material used

Silicone Mould 12 Eggs Ø 3,4 cm x H 4,7 cm Silikomart
Silikomart Half-Sphere Shape Mould 24 Silicone cavities

For the realization of 8 boiled eggs

Panna cotta
300ml of liquid cream
30g of sugar
2 sheets of gelatin (2g each)

Soften the gelatin in a large bowl of cold water. Heat the cream and sugar. Remove from the heat and add the gelatin. Mix well, spread in the mini egg mould and place in the freezer for at least 4 hours.

Mango jelly
100g of mango puree
10g of powdered sugar
1 sheet of gelatin of 2g

Place the gelatin sheet in a bowl of cold water. In a saucepan, heat the mango puree with the sugar. Remove from the heat and add the softened and wrung-out gelatin. Fill the silikomart mini sphere mold and place in the freezer for at least 2 hours.

Chocolate dulcey glaze
250g of dulcey chocolate
10g of neutral oil

Melt the dulcey chocolate with the oil and place it in a narrow container, a glass. Turn out the eggs and, using a wooden pick, dip the eggs into it. Scrape the bottom of the eggs off the rim of the glass to remove excess chocolate.

Melt a little white chocolate and use a piping bag to poach a little chocolate on the top of each egg.

Cut out bread sticks and fry them in a pan with a little butter and powdered sugar. Turn them over on all sides so that they are evenly browned.