Chocolate Egg Shell
500g dulcey chocolate
100g cocoa butter
Orange Ice Jelly York
500g orange puree
30g ice jelly powder
4g gelatine sheets, bloomed
Caramel cream, for filling
Hazelnut ice cream - replace 500g pistachio paste and 100g roasted pistachio to roasted hazelnut and paste
Hazelnut crumble - replace 75g ground pistachio to ground hazelnut
For the chocolate egg shell: Heat the dulcey chocolate and cocoa butter in a saucepan over a medium heat until chocolate has melted. Dip half the balloon into the melted chocolate and place onto a sheet of parchment paper. Freeze until chocolate has harden, and then puncture the ballon with a pin.
For the orange ice jelly yolk: Heat the orange purée with 150ml water in a saucepan over a medium. Add in the sugar and ice jelly powder and heat the mixture to a boil. Pour the orange ice jelly mixture into a ball-shaped silicon mould and set aside to set.
For the milk foam: Heat the milk, cream and sugar in a saucepan over a medium heat to a boil. Add in the bloomed gelatine sheets and stir until gelatine has dissolved. Pour the milk mixture into an espuma with two cream chargers and keep chilled.
Fill each chocolate egg shell with the caramel cream, hazelnut ice cream and sprinkle with hazelnut crumble. Discharge the milk foam into the chocolate egg shell and top with an orange ice jelly yolk. Makes 10 eggs