Coffee egg

Coffee egg

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sunflower oil



coffee pads



egg whites






gelatin leaves





Preparation method

  • Seal the oil and the coffee pads in a vacuum bag and allow to infuse at 50°C.
  • Blend the egg whites in a blender.
  • Measure 600ml of coffee oil and drizzle into the egg white. Please note! Add the oil a few drops at a time and allow to emulsify after each addition, as you would with a mayonnaise.
  • Add yoghurt and continue to blend until smooth.
  • Soak the gelatin in cold water and heat in a pan with the water over low heat.
  • At this to the mixture with the blender running.
  • Boil the eggs for six minutes and then place in the freezer.
  • When they are solidly frozen, remove the egg yolks.
  • In a semicircular Flexipan tray, squeeze out a layer of coffee crème and allow to set.
  • Press an egg yolk into this layer and then cover with more coffee crème. Repeat with the remaining egg yolks and crème.
  • Allow to stiffen up completely in the freezer and then remove from the trays.

Serving suggestions

  • As an amuse-bouche, finished with coffee and lemon.
  • As part of a dessert.

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