zoom Heston's sweet devil’s eggs

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Heston's sweet devil’s eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Heston's sweet devil’s eggs

    ‘Looks like an egg until you take a bite and discover it’s a panna cotta flavoured with coconut and tropical fruit – devilishly clever and decidedly delicious.’ Heston Blumenthal

    • Christmas

    Serves: 8

    Ingredients

    FOR THE COCONUT INFUSION

    600g whole milk
    90g desiccated coconut

    FOR THE PANNA COTTA

    13.5g gelatine leaves (about 7 sheets)
    140g coconut infusion
    60g caster sugar

    FOR THE FRUIT CURD

    180g essential Waitrose Pure Exotic Juice
    180g egg yolk (about 10 yolks)
    180g whole eggs (4 medium eggs)
    90g caster sugar
    180g unsalted butter, softened

    TO FINISH

    50-100g mixed fruit such as pineapple and mango cut into small dice
    Mint leaves, finely sliced
    Passion fruit
    Lime juice
    Freeze-dried strawberries, made into powder

    Method

    1. Pour the milk in a pan and simmer. Remove from the heat. Add the coconut and cool to room temperature. Cover and place in the fridge for 12 hours.

    2. Pass through a fine sieve reserving the liquid and discard the leftover coconut.

    3. To make the panna cotta, place the gelatine in a container with cold water and allow to soften for a couple of minutes. In the meantime, place the coconut infusion with the sugar in a pan over low heat. Squeeze the excess water from the leaves and add to the pan.

    4. Stir the liquid until the gelatine has melted. Transfer the mixture to a bowl and place in an iced water bath to cool the mixture down until it reaches 20ºC.

    5. Pour the mixture into egg-shaped moulds* and place in the fridge for a couple of hours or until set.

    6. For the fruit curd, place the juice in a pan over medium heat and allow to come to a simmer. Meanwhile, mix the egg yolks, whole eggs and sugar, then pour into the pan and whisk until thickened, stirring constantly. Place the mixture in a container over an iced water

    bath and allow to come to 40ºC.

    7. Remove from the ice and whisk in the butter, a little at a time and mix until fully incorporated. Chill in the fridge. Remove the panna cotta eggs from the moulds and place on a platter. Mix the fruit curd with the pineapple, mango, mint and passion fruit. Using a warm melon baller, remove some of the panna cotta from the egg (where an egg yolk would be) to make room for the fruit curd.

    8. Spoon some of the fruit curd mixture with the chopped fruit and spoon into scooped-out hole on the panna cotta. Finish the eggs by adding a couple of drops of lime juice and sprinkle on some of the freeze-dried strawberries.

    *Available in specialist cookery shops

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary