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Easter Dessert

Ole_R_nning_147948

White Chocolate Panna Cotta with yolk of Orange Fluid Gel. Served on Chocolate Crumble with Raspberry Sauce

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Melvin_Khoo_195745

Can I have the receipes?

Nicholas_Gavin_68199

Looks awesome Ole!

Ole_R_nning_147948

That is how i usually serve it. This one was a special one for easter with the fluid gel yolk. The yolk and cracking/cleaning/coloring of the eggs is definitely time consuming.

Andrew_54504

have you considered plating it without the egg shell but still keeping the tartare theme? less prep and easier to eat. i don't mean to knock your efforts, just suggesting different ideas

Ole_R_nning_147948

Thank you! I'll definitely try that!

Andrew_54504

this is what i was talking about: http://www.chefscatalog.com/product/30582-punch-bell-egg-cracker.aspx it makes things a lot easer. you just need to find the right pressure at first. finishing with the tourne knife is a life saver

Ole_R_nning_147948

I just used a small pair of scissors. I just did six, and it was a pain in the ass. Thank you for the tips, I will look for a better method next time!

Andrew_54504

how are you chopping the tops off? you can buy a specialised tool that cracks the top, then go in with a sharp (cheap victorinox will do) tourne knife. i had to do a lot of these for a new years eve service and this produced the best results for me. clean and consistent.