Heuvos Voladores - Flying Saucer Eggs

Heuvos Voladores - Flying Saucer Eggs
Difficult
Makes: 30 Yield
Whimsical presentation and layers of flavor and texture
Whimsical presentation and layers of flavor and texture
Shelf life:
3 Days
Conservation:
Refrigerated
Containing: 6 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Passion Fruit Mousse

Ingredients

Preparation

  1. Whip the cream to soft peaks
  2. Heat the passion fruit puree and dissolve the gelatin
  3. Pour the puree over the chocolate and mix until smooth. Cool down
  4. Fold into the semi-whipped cream and pipe into the half-sphere mold
  5. Clean all the surfaces of the mold using a spatula, cover it with oven paper and freeze

Tools

  • Immersion blender
  • Piping Bag
  • Offset spatula
  • Mixing bowl (s)
  • Spatula
  • Pot

Whipped Mascarpone

Ingredients

  • 600 g
    heavy cream
  • 500 g
    mascarpone cheese
  • 20 g
    vanilla bean
  • 75 g
    Confectioners sugar

Preparation

  1. Place all ingredients into a stand mixer bowl.
  2. Whip at medium-low speed until a smooth but firm texture is obtained.
  3. Store in a piping bag, refrigerated, until needed.

Tools

  • Knife
  • Piping Bag
  • Bowl (s)
  • Stand Mixer
  • Whisk Attachment
  • Large Spatula

Chocolate Moon Rocks

Ingredients

Preparation

  1. Melt the chocolate.
  2. Add feuilletine and mix.
  3. Form small pebble rocks on a Silpat and let set and store airtight.

Tools

  • Spoon
  • Bowl (s)
  • Spatula

Passion Fruit Glaze

Ingredients

  • 1000 g
    Boiron Passion Fruit Puree
  • 500 g
    mirror glaze
  • 45 g
    Gold Gelatine Sheets (200 Bloom), Bloomed

Preparation

  1. Combine puree and mirror glaze, and bring to a boil. Add gelatin and mix until dissolved.
  2. Place into vacuum bags (1.5kg each) and store in the freezer until required.
  3. Warm up/defrost. Use at 25ºC (77°F)

Tools

  • Spoon
  • Bowl (s)
  • Spatula
  • Pot
  • Vacuum bag (s)

Passion Fruit Gelee

Ingredients

  • 1000 g
    Boiron Passion Fruit Puree
  • 224 g
    sugar
  • 10 g
    agar agar

Preparation

  1. Mix sugar and agar.
  2. Heat the passion fruit puree, add the sugar and agar mix, and bring all to a boil for 2-3 minutes for the agar to activate.
  3. Strain through a chinois and let set over a half-sheet pan.
  4. Once the gel is set, mix very well with an immersion blender or Thermomix until a very smooth consistency is obtained. Place in a piping bag and keep refrigerated.

Tools

  • Immersion blender
  • Piping Bag
  • Bowl (s)
  • Spatula
  • Pot
  • half sheet pan
  • Chinois

Assembly and Plating

Ingredients

  • Edible Flower Petals
  • 24K Gold Leaf

Preparation

  1. Place all the 5.5 cm diameter white chocolate discs on half-sheet pans. On top of each, place the glazed passion fruit mousse.
  2. Place around the white chocolate disc 3 pieces of edible gold and about 5 edible flower petals.
  3. Keep the finished decorated tray refrigerated until ready to plate.
  4. For Plating:
  5. Place 3 moon rocks at the base of the plate.
  6. Pipe the mascarpone cream around the moon rocks 2 inches tall, make sure to leave a hole in the middle to pipe the passion fruit gelee.
  7. Place an egg on top of each tower of mascarpone.

Tools

  • Offset spatula
  • Tweezers
  • Plate

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