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Pina colada egg with mango and passion fruit crumble

Empty eggshells filled with piña colada and coconut, topped with an egg yolk made of mango purée and a crumble of mango and passion fruit.

Ingredients

220gMango puree
4.5gGluco
1lWater
5gAlgin

115gWhite chocolate callets
3gleaf gelatin
300gCoconut cream 24%
35gPiña Colada

Golden eggshells
Mango and passion fruit crumble

Preparation

  1. Dissolve the algin in the water using a hand blender.
  2. Let this rest for a few hours.
  3. Mix the mango purée with the gluco (hand blender or whisk).
  4. Spoon small amounts of the mango mixture into the algin bath.
  5. Remove from the bath and place in water to rinse clean.

  1. Heat the coconut cream with the pina colada.
  2. Soak the gelatin and dissolve it in the warm cream.
  3. Pour this over the chocolate and mix until melted.

  1. Fill the empty golden eggshells with the pina colada and coconut mixture.
  2. Place a mango yolk on top.
  3. Chill.
  4. Garnish with mango and passion fruit crumble.