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Panna cotta Easter egg

Panna cotta Easter egg with a mango core on a nest of kataifi.

Chocolate Dairy Fruit

Panna cotta easter egg

Debic's Culinary Team

Debic

Ingredients

Eggs

100 ml mango purée, Boiron

350 ml Debic Panna Cotta

50 g white chocolate

Coating

200 g white chocolate

50 ml sunflower oil

5 g white velvet spray

Kataifi nest

30 g kataifi dough

10 ml Debic Roast & Fry

Garnish

10 chocolate chicks, Dobla

100 ml passion fruit coulis

Debic products used

Panna Cotta 1L

Roast & Fry 1L

Preparation

Eggs

Pour the mango purée into round ball moulds and freeze.

Melt the Panna Cotta and add to the chocolate.

Blend well and fill the egg moulds 1/3 full.

Leave to set.

Unmould the mango balls and place them in the egg moulds in the middle on top of the panna cotta.

Continue filling the moulds with the rest of the panna cotta.

Store in the freezer.

Coating

Melt the white chocolate and mix it with the sunflower oil.

Stick a skewer in the eggs and roll them through the chocolate.

Store in the freezer.

Kataifi nest

Mix the kataifi dough with the Roast & Fry and shape into little nests.

Bake in the oven at 180°C.

Assembly

Pipe the white velvet spray on to the frozen eggs and leave to thaw in the refrigerator.

Drizzle the passion fruit coulis on the plates and top with the eggs and chocolate chicks.

Chocolate Dairy Fruit

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