Sunkist Blood Orange Egg
By Sally Camacho Mueller
- Prep Time: 4 hours
- Cook Time: 1 hour
Sunkist Blood Orange Egg
By Sally Camacho Mueller
Dark Chocolate Cremeux
Directions
- In a pot, combine milk and cream. Place on medium heat to scald.
- In a bowl, combine yolks and sugar with a whisk.
- Slowly temper hot milk mixture into yolks.
- Return yolk mixture back to the pot and place on medium-low heat. Stir with a heat safe spatula, cooking mixture to 85 degrees F or until mixture coats the back of a spoon well.
- Remove from heat, add bloomed gelatin and chocolate. Hand blend to make smooth.
- Chill over an ice bath. Store in the fridge until ready to use.
Caramelized Blood Orange Sauce
Directions
- In a medium saucepan on medium heat, slowly add sugar to pot and dry caramelize sugar.
- Once all sugar is caramelized, break caramel by adding Sunkist® blood orange juice slowly.
- Add scraped vanilla bean and pod. Allow to simmer to dissolve caramel.
- In a bowl, combine tapioca starch and 1.5 tablespoons of Sunkist® blood orange juice.
- Add Tapioca mixture to sauce. Bring to boil to thicken the sauce, remove from heat.
- Allow to cool and reserve for assembly of egg.
Macadamia Petit Beurre
Directions
- Place all ingredients in food processor. Pulse until crumble texture is formed.
- Bake crumble between 60 mm and 50 mm stainless steel rings at 325 degrees F for 15-18 minutes or until crumble is even medium brown.
Crisp Meringue
Directions
- In an electric mixture, place egg white. With whisk attachment on medium speed, slowly add granulated sugar.
- Place on high speed once all sugar is added. Whisk to stiff peak. Fold in sifted powdered sugar by hand.
- Pipe little kisses onto a parchment cut to fit a dehydrator or oven. Sprinkle dried zest over meringues.
- Dehydrate overnight at 130 degrees F or until crisp throughout.
Ruby Chocolate Egg
Directions
- Use a polycarbonate egg mold, 4”x 2 ½”.
- Temper red cocoa butter and dark chocolate cocoa butter.
- Decorate mold with organic looking dots.
- Temper ruby chocolate, fill molds, and then tap out excess chocolate to make shells.
- Allow chocolate to crystalize at room temperature.
- Remove chocolate shells from molds. Melt the open sides of the egg shells on a flat warm surface for 1 second then glue 2 halves together to create a full hollow egg.
- With an inch size metal cutter, warm it, then place on the bottom of the egg to create a hole.
Egg Assembly
Directions
- Combine 5-6 Blood orange segments with caramelized blood orange sauce enough to coat segments. Place inside the egg.
- Place a small handful of crisp zest meringues in the egg.
- Last, pipe cremeux into egg to fill.
- Place egg right side up in the middle of the macadamia petit beurre on a plate.
- Using caramelized blood orange sauce as glue, place 5-6 leaves of Thai basil randomly on the chocolate egg.
