Easter is just around the corner and my mind has been ticking away with all sorts of Easter treats. I’m not sure if it’s the chocolate eggs, the cute bunnies or the pastel colours often used this time of year, but I’ve been feeling incredibly inspired. The first Easter dessert I want to share with you are these Panna Cotta Fried Egg Tarts. I love how much they resemble a real egg. The base is a thin coconut shortbread biscuit, the eggwhite is coconut panna cotta and the yolk is yuzu cream, but you could substitute the yuzu for lemon juice. Finally, the “pepper” over the top, is a grated Tonka Bean, which also adds a beautiful vanilla flavour.
I hope you all love this recipe as much as I do!
Panna Cotta Fried Egg Tarts
Coconut Panna Cotta
- 400 g of coconut cream
- 100 g of full cream
- 75 g of sugar
- 7 g of gold strength gelatine leaves 3 ½ leaves
- 100 g of yuzu or lemon juice
- 100 g of egg 2eggs
- 55 g of sugar
- 1 gelatine leaf
- 130 g of butter in cubes
Shortbread biscuit base
- 115 g of flour
- 60 g of rice flour
- 50 g of caster sugar
- Pinch of salt
- 115 g of cold butter in cubes
- 1 vanilla pod seeds scraped
- 3 tbsp. of desiccated coconut
The Panna Cotta (needs at least 4 hours in the freezer)
- Place the gelatine in a bowl of cold water and set aside.
- In a saucepan, slowly bring the coconut cream, cream and sugar to a boil. As soon as it starts to bubble, remove from the heat. Squeeze the water out the gelatine and discard it, then add the gelatine to the hot cream. Whisk well.
- Place 6 tart ring moulds, approximately 8cm in diameter, on a tray covered in baking paper. Fill each mould with the panna cotta then place in the freezer until completely frozen.
The Yuzu Cream
- Place the gelatine leaf in a bowl of cold water and set aside.
- In a saucepan, bring the yuzu juice to a boil. Meanwhile, in a separate bowl, whisk together the eggs and sugar. Pour the hot juice over the eggs and whisk well, then pour everything back into the saucepan. Heat while stirring continuously until the mixture reaches 84°C. Pour into a bowl, add the gelatine and allow to cool for 5 minutes.
- Using a stick blender, slowly add the butter. Blend until smooth.
- Pour into a mini demi-sphere so that you have 6 demi-spheres approximately 3cm in diameter. Place in the freezer until frozen.
The Shortbread biscuit base
- Preheat oven to 160°C
- Sift the flour and rice flour into a large bowl. Add the caster sugar, vanilla, salt, desiccated coconut and cold butter cubes. Use your finger tips to rub the butter into the dry ingredients until it becomes a sandy texture, then start to kneed it. At first this will be difficult as the mixture is quite dry and firm, but continue for approximately 5 minutes and it well eventually come together to form a firm dough.
- Roll out the dough between two sheets of baking paper, so that it’s approximately 3mm in thickness. Use a large round cookie cutter, 8cm in diameter, to cut out 6 circles. Place them on a baking tray lined with baking paper and bake for 35 mins.
- Once you remove them from the oven they will still be a little soft to touch, but rest assured that they will harden as they cool.
- Remove the panna cotta and spheres from their moulds. Place the frozen panna cotta on a shortbread biscuit. Heat the flat side of the demi sphere on a hot oven tray or fry pan then stick it on top of the panna cotta. To finish, grate a small amount of tonka bean over each egg.
- Allow to defrost for an hour or so before serving.