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

fake egg dessert – Vermouth mousse and Mango Puree

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.
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.
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.