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Méthodes

By Éric Vergne

 

for 8 pre-desserts *

  • A pre-dessert is an entremets that makes a transition between salty dishes and dessert, nicely preparing the palate to sweet dishes.

 

Ingredients

  • Egg shells
  • Foam of cocoa nib
  • Illanka frothy ganache
  • Mango cream
  • Dices of fresh mango
  • Fingers

 

 

 

To be prepared the previous day

 

Eggshells

  • 8 whole eggs

 

Open the eggs with an egg cracker and delicately take the top off.

Empty the eggs. You may keep them for another preparation on the next day, such as scrambled eggs for instance. Rinse the shells thoroughly and drip-dry on a grill for the night.

 

 

Foam of cocoa nib

  • 160 g fresh whipping cream
  • 30 g cocoa nib (crushed beans)

 

Heat half of the cream with the nib and let brew for 30 minutes before sieving.

Add the other half of the cream and keep for one night in the refrigerator.

 

 

Illanka frothy ganache

  • 215 g Illanka chocolate couverture 64% pure Peru
  • 240 g whipping cream
  • 480 g whipping cream

 

Mince the chocolate couverture and pour the boiling 240 g whipping cream on top, little by little.

Mix with a whisk, making sure you keep the texture of a mayonnaise, and add the 480 g of cold liquid whipping cream.

Keep for one night in the refrigerator.

 

 

 

To be done the same day

 

Foam de cocoa nib

Whip the nib cream, making sure you keep the mix very frothy.

 

 

Illanka frothy ganache

Whisk the mix to obtain the desired texture. Make sure you do not make it too tight or you will get a dry mousse.

 

 

Mango cream

  • 3 g gelatine leaves
  • 130 g mango pulp
  • 20 g caster sugar
  • 30 g whole egg
  • 30 g egg yolks
  • 50 g soft butter

 

Dip the gelatine in the cold water.

Heat the pulp and the sugar at 60°C (140°F) approximately, under low heat, and pour one part of the mix on the previously whipped whole egg and egg yolks. Stew in a broth at 90°C (195°F).

Add the drip-dried gelatine and let cool at 36-40°C (100°F) approximately.

Add the soft butter and mix.

To finish, fill half scoops of 25 mm diameter Flexipan and keep for 1 hour in the freezer.

 

 

Fresh mango dices

  • 160 g ripe Kent mango from Peru
  • 1 dash of lime juice
  • Timut pepper

 

Peal the mango and cut it into dices of 5 mm.

Season with a dash of lemon juice and one turn of pepper mill of Timut pepper.

 

 

Fingers

  • 60 g butter
  • 3 sheets of brick pastry

 

Melt the butter and, with a brush, butter the sheets of brick pastry.

Roll them and cut them into sticks of 7 cm.

Bake in the oven at 170°C (340°F) during 5 minutes, checking on their golden colour.

Leave to cool.

 

 

Dressing

 

Lay a coffee spoon of mango dices at the bottom of the eggshells.

With a sleeve pastry bag, fill half the eggs with the frothy chocolate ganache.

Add the foam of cocoa nib.

Unmold the half scoops of mango cream and lay them delicately on the foam.

To finish, set on an eggcup or on some cocoa powder, laying a finger beside it.

Member author
Eric VERGNE

Whether it is a simple éclair or a festive meal, every Vergne creation in the last 50 years has received the same undivided attention. Everything is an excuse to tickle the taste buds and stimulate interest : be it Sechuan pepper seasoned foie gras, a Saint-Honoré, delicious chocolates or even a r [...]

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