Dessert · Earlier

Verjus in Egg

Name: Verjus in Egg
Ingredients: 290g plain flour; 2.5g fine table salt; 1g vanilla seeds; 2.5g baking powder; 250g unsalted butter, cubed and at room temperature; 166g golden caster sugar; 75g egg yolks; 16g finely grated orange zest; 50g feuillitine; 37.5g water; 200g white caster sugar; 200g egg yolk; 150g white caster sugar; 50g water; 15g Nespresso Espresso ground coffee; 7.5g Nescafe Gold Blend freeze dried coffee; 2.5g powdered gelatine; 12.5g water; 112g Verjus du Perigord; 25g Citrus Reduction; 100g unsweetened creamy Greek yoghurt; 150g pure cream; 150g Pate a Bombe; 25g Curaçao Triple Sec; 20g Crystallised Coffee; 440g Borion Mandarin Puree infused with thyme; 160g Citrus Reduction; 60g Curaçao Triple Sec; 90g 8 Brix Verjus; 50g white caster sugar

Heston Blumenthal

26 Jul 2016

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

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Season

Ingredients

Orange Biscuit with Feuillitine

290gplain flour

2.5gfine table salt

1gvanilla seeds

2.5gbaking powder

250gunsalted butter, cubed and at room temperature

166ggolden caster sugar

75gegg yolks

16gfinely grated orange zest

50gfeuillitine

Pate a Bombe

37.5gwater

200gwhite caster sugar

200gegg yolk

Crystallised Coffee

150gwhite caster sugar

50gwater

15gNespresso Espresso ground coffee

7.5gNescafe Gold Blend freeze dried coffee

Parfait

2.5gpowdered gelatine

12.5gwater

112gVerjus du Perigord

25gCitrus Reduction

100gunsweetened creamy Greek yoghurt

150gpure cream

150gPate a Bombe

25gCuraçao Triple Sec

20gCrystallised Coffee

Verjus “Egg Yolk”

440gBorion Mandarin Puree infused with thyme

160gCitrus Reduction

60gCuraçao Triple Sec

90g8 Brix Verjus

50gwhite caster sugar

1gMalic Acid

3.3gGellan F

Coconut Panna Cotta

8.3gpowdered gelatine

142gcoconut water

150gmilk

125gcoconut cream

30ggolden caster sugar

300gcreamy Greek yoghurt

44gcoconut milk

canola oil spray

Honey Tuile Nest

325gisomalt

135ggolden syrup

135ghoney

33gwater

20gbicarbonate of soda

0.2gVerjus du Perigord

Butter Mixture

150gclarified butter

150gicing sugar

150ghoney

120gNudie orange juice

30glemon juice

10gorange blossom water

Kataifi Nest

50gButter Mixture

8gfinely grated orange zest

100gKataifi pastry

Kabosu Jelly

8.6gpectin jaune

200gfructose

337gkabosu juice

66.5gliquid glucose

4gcitric acid

8.3gwater

Milk Chocolate Egg Layer

150gValrhona cocoa butter, pre-melted in water bath at 55C

1.5gred powder colouring

2gyellow powder colouring

5.5gtitanium oxide white powder colouring

500gValrhona 33% Tanariva milk chocolate, pre-melted in water bath at 45C

White Chocolate Egg Layer

88gValrhona cocoa butter, melted in water bath at 55C

6gtitanium oxide white powder colouring

600gValrhona 33% Opaly white chocolate, melted in water bath at 45C

Orange Candy Zest

Peel of 1 orange, peeled into thick strips

125ggolden caster sugar

125gwater

31ghoney

Vanilla Salt

2vanilla pods

10gsea salt

To create the egg shell and assemble the egg

Kirsch Brown Speckle Effect spray

Kirsch Black Speckle Effect spray

Picked lemon thyme leaves

To assemble the Egg:

Half egg chocolate shells

Egg shaped moulds with Coconut Panna Cotta and Verjus Egg Yolk

Half spheres frozen Parfait

Small bowl of liquid nitrogen

Reserved Milk Chocolate Egg Layer, melted

Reserved Kirsch Brown Speckle Effect spray

Reserved Kirsch Black Speckle Effect spray

Kataifi Nest

Honey Tuile Nest

Kabosu Jelly cubes

Orange Biscuit with Feuillitine

To assemble the dish:

Reserved Verjus “Egg Yolk”

Orange Biscuit with Feuillitine

Kataifi Nest

Orange Candy Zest

Picked Lemon Thyme Leaves

Honey Tuile Nest

Kabuso Jelly

Assembled Egg

Vanilla Salt

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

ChocolateMilkCreamFlourButterCoconut Milk or CreamOrangeHoneySaltCoffeeVanillaGreek YoghurtGelatineBaking PowderMandarinIcing SugarGolden SyrupWhite ChocolateCocoa ButterCanola OilCaster SugarVanilla BeanEgg YolkLemon JuiceCoconut WaterWaterThymePectinDessert

Recipe by Heston Blumenthal. Originally published by Network 10 on 26 Jul 2016.

Original on 10 Play ↗