Name: Coconut Panna Cotta And Mango Eggs - Two Ways recipe by Vibha Bhutada at BetterButter
Prep time: 360 min
Cook time: 25 min
Total time: 385 min
Yield: 18
Ingredients: 18 cleaned egg shells; For Coconut Panna Cotta:; 500 ml coconut milk; 100 ml whipping cream; 120 g white chocolate; 8 g veg gelatin; 4 tbsp cold water; For Mango Fruit Jelly:; 250 g mango puree; 50 g caster sugar; 1 tsp veg gelatin; 2 tbsp cold water

ABOUT Coconut Panna Cotta And Mango Eggs - Two Ways RECIPE

Don’t you think these cuties look a lot like soft-boiled eggs and sunny side up? A perfect canape party dish, as you can make them up to two days in advance. Serve them in the original egg boxes they came or you can place it in egg stands as well. I think it’s a good trick to pull off on your kids or guests as well. I found this fantastic recipe from the British Larder website. I just made a minor tweak by substituting the recipe’s passion fruit with a mango puree instead. Hope you will have as much fun as I did making these fun and lovely dessert.

Instructions

Preparing and Cleaning the eggs:
Using the tip of knife, score a line around the egg. Score a line in the egg means more like make a groove in the egg shell so that when you're cutting through the egg, the shell has a clear path to crack along and won't just shatter.
Carefully poke a little, cut a little, poke a little more with the tip and you'll end up with a near perfect topped egg.
Remove the top and any small bits of loose shell.
Empty the contents from the shell, keep the egg yolk and whites to make other dishes.
Preheat the oven to 100°C. Place a cooling rack over a baking tray.
Meanwhile, carefully wash the shell in warm water, rub your finger on the inside to remove any bits of the membrane.
Place the cleaned empty egg shells onto the cooling rack and place them into the preheated oven for 25 minutes.
Let the sterilised egg shells cool completely before you fill them with the coconut panna cotta mixture.
Coconut Panna Cotta:
Combine cold water and gelatin in a small bowl. Let it stand for 5 minutes to soften.
Combine cold water and gelatin in a small bowl. Let it stand for 5 minutes to soften.
In a saucepan, combine the coconut milk and cream. Bring it to a boil and simmer for one minute.
Remove the pan from the heat and add the white chocolate and gelatin.
Stir the chocolate and gelatin until completely dissolved.
Strain the mixture through a fine sieve and pour it into the prepared egg shells and for making sunny side up, pour panna cotta onto a dish.
Refrigerate them for about 4 hours to set completely.
Once the coconut panna cotta has set in the egg shells, use a small scoop to scoop out a small bit from the center to make a small indent. This is for the mango jelly which resembles egg yolk.
Do not make a indent if you're making a sunny side up.
Mango Fruit Jelly:
*Only prepare the mango fruit jelly when the coconut panna cotta is completely set and you have scooped out the holes in the centre of the panna cotta.
Mix the mango fruit puree and sugar together, heat over low heat in a small saucepan until it starts to bubble.
Remove the saucepan from the heat.
Add the gelatin to the warm mango fruit mixture, stir until the gelatin is dissolved.
Pass the mango fruit puree through a fine sieve and leave to cool completely but not set, it must still be pour-able.
Pour the mango fruit jelly carefully into the centre of the coconut panacotta using a melon baller.
For sunny side up, set the mango fruit jelly in measuring tablespoons.
Carefully return the eggs and tablespoons to the fridge to set the mango fruit jelly, this should take about 2 hours.
Serve the eggs in the egg boxes with small spoons.
For sunny side up, carefully invert the mango fruit jelly spoon on the panna cotta.
Garnish with finely chopped mint leaves which resembles parsley.

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