Rabbit egg Recipe by chef Neil Ferguson

INGREDIENTS (LEMON CURD)

  • 2 g gelatine leaf
  • 100 g lemon juice
  • 60 g caster sugar
  • 60 g egg yolks
  • 80 g eggs
  • 60 g unsalted butter

METHOD

  1. Heat lemon juice, sugar, eggs and yolks on low heat.
  2. Whisk constantly until glossy and thickened.
  3. Add gelatine. Drop temperature to 34°C and add butter.
  4. Blitz with hand blender till smooth.

INGREDIENTS (FRENCH MERINGUE)

  • 250 g egg whites
  • 250 g caster sugar
  • 200 g icing sugar

METHOD

  1. Add egg whites plus 50 g caster sugar.
  2. Whisk until doubled in size and pour caster sugar in while mixing.
  3. When thick and glossy. Fold in sifted icing sugar.
  4. Pipe and dehydrate overnight at 60°C.

TO ASSEMBLE

  1. Temper Obsession 30 Belgian white chocolate
  2. Colour some with yellow food colouring
  3. Temper some Sensation 72 Belgian dark couverture chocolate for speckled effect.
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