fake egg dessert – Vermouth mousse and Mango Puree

LukeDecember 21, 2012

Eat | Drink1 Comment 0

My wife, got me into watching Master Chef Australia when we first started dating. At first I wasn’t super keen to watch a cooking show but figured it was worth the brownie points. Then I saw an episode were they made a fake soft-boiled egg and it blew my mind.

So in tribute to that amazing episode, here’s my fake egg dessert:

Tada - Vermouth-vanilla mousse with Mango puree. That's how I roll — Tada – Vermouth-vanilla mousse with Mango puree. That’s how I roll.

You can read about how to make the Vermouth Mousse here.

Besides that, everything is fairly straight forward and the only thing that takes a bit of time to do is to cut the shell – patience is key.

Those cuts are done with a steak knife. Very slowly. Very. Slowly. Let that sink in.

Some Mango pieces ready to become puree — Some Mango pieces ready to become puree.

You don't have to use syringes but it's much less messy if you do, not to mention the cool factor goes up... which I just mentioned. — You don’t have to use syringes but it’s much less messy if you do, not to mention the cool factor goes up… which I just mentioned.

Mix your mixture to form soft peaks. — Mix your mixture to form soft peaks. Note the Vanilla seeds.

this is from a few seconds in the microwave, and just illustrates how amaze-ballsically surgical my shell cutting skills are. — this is from a few seconds in the microwave, and just illustrates how amaze-ballsically surgical my shell cutting skills are. Booya!

And here we have the final product. I used an apple corer to make the cavity for the Mango puree.

This is a new favourite.

Thank you MC Oz.

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