Sweet breakfast with a twist - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Advanced
Ingredients
For the white chocolate and vanilla bean mousse egg
- 4 Chocolate egg small, hollow
- 200 g White chocolate
- 2 Egg white(s) (free range)
- 2 tsp Vanilla bean paste
For the orange blossom curd yolk
- 50 ml Orange juice
- 1 tsp Orange blossom water
- Salt
- 50 g Unrefined golden caster sugar
- 50 g Butter (unsalted) melted
- 2 Egg yolk(s) (free range)
For the lemon shortbread soldiers
- 150 g Plain white flour
- 50 g Unrefined golden caster sugar
- 100 g Butter (unsalted)
- 1 tsp Lemon extract
For the coffee and vanilla latte cup
- 75 g Plain chocolate (70% cocoa)
- 1 tsp Instant coffee
- 1 tsp Vanilla bean paste
- 125 g Mascarpone cheese
- 1 tbsp Unrefined golden icing sugar
- 225 ml Double cream
- 1 Egg white(s) (free range)
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1
Using a sharp knife, carefully chopped the top third off of your chocolate eggs to make room for the filling. Don’t worry if it looks a bit rugged this will add to the effect. If the hollow eggs split down the seam, melt a small amount of chocolate and brush along the inside. This will reseal the egg when the chocolate sets. Place the eggs in egg cups or empty egg carton and keep to one side.
For this step you'll need:
- 4 Chocolate egg small, hollow
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2
To make the white chocolate and vanilla mousse, melt the chocolate and vanilla bean paste in a heat proof bowl.
For this step you'll need:
- 200g White chocolate
- 2tsp Vanilla bean paste
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3
In separate bowl whisk the egg whites until firm, then gently fold the egg white mixture into the chocolate. Spoon the mixture into the hollow chocolate eggs and place in the fridge to set for 3-4 hours.
For this step you'll need:
- 2 Egg white(s) (free range)
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4
To make the yolk, orange blossom curd. Place all ingredients in a bowl and stir together simmering over a pan of water. Stir until the curd is thick enough to coat the back of a spoon which should take approximately 30 mins, then set aside to cool.
For this step you'll need:
- 50ml Orange juice
- 1tsp Orange blossom water
- pinch Salt
- 50g Unrefined golden caster sugar
- 50g Butter (unsalted)
- 2 Egg yolk(s) (free range)
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5
For the lemon extract shortbread fingers, preheat oven to 180°C (fan 160°C, gas mark 4) and grease a baking sheet.
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6
Sift the flour into bowl with the sugar. Chop the butter into cubes and then add to the other ingredients.
For this step you'll need:
- 150g Plain white flour
- 100g Butter (unsalted)
- 50g Unrefined golden caster sugar
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7
Rub the butter into the flour and sugar with your fingertips. When the dough begins to form shape, add a few drops of lemon extract.
For this step you'll need:
- 1tsp Lemon extract
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8
Roll the dough out on a lightly floured surface and cut the dough into rectangular shapes approximately 4 inches long using a sharp knife.
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9
Place on baking sheet and bake for 15-20 minutes. When golden remove from the oven and leave to cool on a cooling rack.
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10
To make the coffee and vanilla latte, melt the chocolate in a heatproof bowl then leave to cool for 10 mins.
For this step you'll need:
- 75g Plain chocolate (70% cocoa)
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11
In a separate bowl dissolve the instant coffee in 2tbsp boiling water and stir in vanilla bean paste, then leave to cool for 5 minutes.
For this step you'll need:
- 1tsp Instant coffee
- 1tsp Vanilla bean paste
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12
Combine the mascarpone and icing sugar together in a bowl and beat until smooth, before folding in the melted chocolate and the coffee and vanilla mixture.
For this step you'll need:
- 125g Mascarpone cheese
- 1 tbsp Unrefined golden icing sugar
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13
Place the egg whites in a clean, grease-free bowl and whip until softly peaking. Fold into the chocolate cream and divide the mixture between 4 serving cups and chill in the fridge for an hour.
For this step you'll need:
- 1 Egg white(s) (free range)
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14
Whilst the latte’s are cooling, whip the double cream with the vanilla bean paste until thickened. Fill a piping bag fitted with a star nozzle with the vanilla cream and pipe on top of the coffee cups. For an added touch you can also dust lightly with cocoa powder.
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15
To assemble the egg, carefully using a small teaspoon, scoop out some of the mousse from the centre of the egg and fill with orange blossom curd. The additional orange blossom curd can be used as a dipping sauce for the shortbread soldiers.