Easter chicken and egg curry

Heat the madras curry briefly in a dry pan, then deglaze with white wine.

Rub through a fine sieve.

Freeze the eggs and then let them thaw again in the refrigerator.

Separate the egg whites from the yolks, then blend the yolks in the blender until smooth with the madras curry.

Season to taste with salt.

Pour the mixture into silicone moulds and freeze.

Bring water to a boil with the bruised lemongrass, lime leaf and ginger root.

Let the flavours infuse well, then add the basmati rice.

Boil until done, pass through a sieve and leave to cool.

Chop the cooled rice together with the Debic Cream Plus Mascarpone until smooth.

Heat the poultry stock slightly and dissolve the pre-soaked gelatine in it.

Beat the Debic Cream Plus Mascarpone to yoghurt thickness and mix it with the stock.

Beat the egg white until light and airy and stir it into the mixture.

Season to taste with salt.

Pipe the mixture into the silicone egg moulds and press a frozen curry yolk into them so that the yolk sits in the middle of the rice mousse.

Continue filling and insert a wooden skewer.

Let the mould freeze well.

Melt the cocoa butter and add the powdered food colouring bit by bit until a nice light brown colour develops.

Coat the frozen mousse with cocoa butter and leave to thaw in the refrigerator.

Melt the butter and mix it with the other ingredients until you have a homogeneous mass.

Transfer to a siphon and aerate with two gas cartridges.

Keep warm in a bain-marie at maximum 75°C.