You’ll have to look twice at this dessert or you’d be tricked into thinking you’re eating a soft boiled egg!
- 220ml Cream
- 220ml Milk
- 4 sheets Gelatine
- 80g Sugar
- 1 tsp Vanilla essence
- Empty egg shells, cleaned
- Mango puree
Use an egg topper to cleanly cut the eggshells. Otherwise, you could carefully use a serrated knife to gently cut through. The eggs can be used for other dishes.
Clean the eggshells in warm water and sanitise the shells in an oven at 70°C for 45 minutes.
- Bring the cream, milk and vanilla essence to a simmer.
- Soak the gelatine sheets in ice water for 10 minutes until they’re soft.
- Squeeze out the excess water from the gelatine sheets and add to the hot milk mixture.
- Allow to cool slightly and then pour the liquid into the eggshells, three-quarters of the way up.
- Allow the panna cotta to set overnight. Using a melon baller, carefully scoop a hole and fill with mango puree so it looks like an egg yolk. If the mango puree is too thin, you can thicken it with a bit of icing sugar.