I wanted to create an Easter dessert that was also great as a spring/summer dessert too.
I wanted to create an egg, an egg that looked like an egg but, didn’t taste like an egg,
You know what I mean?
I started with the yolk and wanted something yellow and straight away lemon curd came into my head.
Great to represent the yolk and also a great spring/summer flavour.
I had lemon curd inside a white chocolate egg but I needed more…..
I needed texture,
I needed sweetness,
And Eton mess somehow flew into my brain ha ha.
Yes meringues and lemon curd bomba as they’d say in Greek,
But what about the cream?
Where was it to go?
I couldn’t really put it inside the egg with the meringues and curd coz first it’ll have to be refrigerated constantly and second it’ll make the meringues and chocolate soggy and we’d loose all our chewy crisp texture.
So cream inside the egg….
A definite no no!
After a lot of thinking, and drawing and a lot of time spent bothering my husband I came up with the perfect place for my whipped cream,
A nest around my egg (“,)
Yes this nest would not only cover the chocolate at the base of the egg, it’ll also make it look more aesthetically pleasing going with my egg theme,
Well now egg in a nest theme,
But now I had 1 more problem,
Everything was white,
I wanted a little bit more colour,
I wanted green,
Green is a lovely spring time colour but what could I use?
My dish had sweet and sourness crisp, crunch a smooth texture, but no bitterness.
I thought again of bitter green things and after I played around with the thought of using rocket lol I came to thyme.
Thyme is bitter and works well with lemon (and lamb, just in case you wanted to know, or want a new flavour combo for your Sunday roast) but I didn’t want to just sprinkle it over my dessert.
I remember playing around with gelatin caviar a few weeks back and it just clicked.
Not only will it add a savoury bitterness to my dish,
It’ll also add another level of texture,
A level of texture that you’ve probably never experienced before.
It feels like mico balls of jelly on your tongue that melt but then burst with thyme flavour!
Trust me you gota try it to know.
I must say the thyme caviar on it’s own isn’t too nice, it’s a little bitter,
But combined with everything else…..
I added a gold lustre dust brush stroke to my eggs to take the dessert to the next level,
I wanted a visual work of art as well as an explosive taste of art in your mouth.
O I almost forgot….
This dessert will please visually,
Satisfy your taste buds,
And make everyone smile when they get to smash up your beautiful creation (“,)
Watch the video below (“,)