quarta_feira: Chef Randy’s key ingredient, crème fraîche.
aagha786: That looks amazing
P_U_K_E_K_O: INGREDIENTS
* Chocolate Easter Eggs (normal egg size)
* 50ml passionfruit syrup sieved
* 15g apricot jam
* 25g unsalted butter
* Orange food colouring (optional)
* 215ml Thickened Cream
* 75ml Crème Fraîche
* 180g good-quality white chocolate, coarsely chopped
METHOD
Heat the passionfruit juice and apricot jam until the mixture is smooth.
Soften the butter, add in the passionfruit mixture and colour if desired and leave at room temperature.
Place 75ml of Thickened Cream into a saucepan with the Crème Fraîche and bring to a boil. Pour over the white chocolate and whisk until all the chocolate is melted.
Semi-whip the remaining Thickened Cream (140 ml) until soft peaks form. Fold the cream gently through the chocolate mixture with a flexible spatula.
Spoon a small amount of the passionfruit mixture into the base of the chocolate eggs and cover with the white chocolate cream until you reach just under the top of the eggs rim.
Spoon a small amount of passionfruit filling onto the top to create a yolk. Chill for 2 hours before serving in an egg cup.
YAHHDATWAY: Low key thought those looked like sunny side up eggs
liljussymane: Ladies and gentlemen, The Bourgeois Creme Egg
TheRecipeJournal: Looks Good 😍
corezon: Creme Fraiche. The pretentious way to say sour cream.
jenkw33: It looks too much like real under cooked eggs to me, think I will pass.
