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.