The Devil Called, He Wants His Eggs Back

• porciones: Yields 10 ounces, recipe
• tiempo total: 6 hours

Ingredientes

EGG WHITE: Coconut Jelly w/ booze

3 oz Coconut Milk (full fat)

3oz Coco Lopez, Cream of Coconut

3oz Coconut Rum

1 oz Cachaça or Fun Rum

1 packet Knox Gelatin

Bloom the gelatin in the booze for at least 5 minutes.

Over medium-low heat, combine coconut milk and cream of coconut. Too high of heat can separate the coconut milk so be sure to heat gently and stir often until steam begins. Do not boil this.

Turn the heat off and add the gelatin/alcohol mixture, stir until gelatin is completely dissolved.

Instrucciones

Pour into molds and refrigerate for at least 3 hours (or until fully set). It’s best to cover these so they don’t dry out.

FILLING: Stabilized Passionfruit Mousse

5.5oz / 160ml Heavy Cream

2T / 26g Granulated Sugar, powdered (or 3.5T confectioners sugar)

2oz / 60g Passionfruit Puree (I used frozen pulp from Goya)

3tsp / 12g Flavored gelatin, like jello (I used a Passionfruit flavor)

1/8 tsp Turmeric Powder, for color (optional)

Heat the passionfruit puree until barely steaming (you can do this in the microwave) then add the jello powder and stir to dissolve, set aside to cool to room temp.

Meanwhile, combine heavy cream and sugar, whip until medium peaks form.

Fold in cooled (but not set) passionfruit mixture and turmeric.

Put into piping bag or ziploc and cool in the fridge for at least 3 hours

Yields about ~1.5 cup, enough to decorate at least a dozen jello “eggs”)

Cheers!