Then I saw this on Masterchef Australia. Marion was doing her celebrity chef challenge and she was making a dessert served in an egg shell. I was busy with my kids, but I saw how she cut the egg shells and how she assembled her dessert. But I have no idea what dessert it was as I wasn’t listening to the show, just catching a glimpse whenever possible.
Serve this for breakfast and notice the faces when they take a spoon of it. It’s ok, it’s yogurt and yogurt’s for breakfast : )
The mousse is very softly set, retains its form when spooned but creamy and soft on the palate. Utterly delicious.
To prepare egg shells, rinse eggs and saw with a serrated knife around the pointy end of egg. No need to get all the way through. If you can get the knife in just one spot, then gently pry it open. Pour away egg into a container for later consumption. Rinse egg shells thoroughly. Boil egg shells for a while and the membrane will seem to come off. Peel them and discard. Your shells are now ready for use :p
**Extra mango cubes and puree can be confiscated by the cook and be eaten without any qualms.
Yes..down my esophagus they all went.
So, how do you like your eggs?
Soft boiled? Half boiled? Or...
Sunny side up?
Muahahaha..... a fun way to start the day!
Have a spooon!
BTW, my hubby complained about the half boiled eggs, instead loved the sunny side up. He said, portions too little! LOL.
Mango Yogurt Mousse
Recipe source: Wendyywy
2 ripe Chokanan Mangoes (Or any other mango. Just get about 2 cups of flesh and it’ll be fine)
80gm whipping cream (please use dairy for best results)
1 heaped Tbsp sugar
160gm plain yogurt (I used Nestle Natural Set)
1/3 tsp gelatin
1 Tbsp water
1. Place a medium sized mixing bowl into the freezer.
2. Place water into a small heatproof bowl. Sprinkle gelatin over water. Let it sit for 1 minute and zap in microwave for 15 seconds or melt the gelatin over hot water. See method in this post.
3. Peel mangoes and remove flesh from seed. Select ripe and darker coloured parts and puree. (I used the parts nearer to the seed.) Strain mango puree to remove fibre.
4. Cut the other parts of mango flesh into small cubes, about 5mm in size. Spoon into prepared cups or moulds, as much or as little as you like
5. Remove mixing bowl from freezer and whip cream and sugar until soft peaks. Mix in yogurt and then the melted gelatin.
6. Spoon the yogurt mousse mixture over mangoes in the moulds.
7. Top with a dollop of mango puree. (I carefully piped on the mango puree with a small opening in my piping bag)
8. Chill for 5 hours before serving.