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Sphere in a sphere

crkoller

I'm thinking about doing a mango sphere inside a coconut sphere, any reasons that this wouldn't work? It would ideally look like a poached egg

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Sergi_Palacin_Martinez_34819

Hello!! I was reading this post the other night and i found it very interesting so i decide to do my one! Its a "Egg" of spicy coconut creme, with a slow cooked egg yolk, i wanna use it like a sauce, for a one dish more elaborated with chiken. What come first? The egg or the chiken?

jim_53915

@HappyValleyChow that looks awesome!

crkoller

@HappyValleyChow very nice, looks delicious

Chris_Young_80640

Nice job!

Jack_Mayer_85396

Great looking dessert!

Brendan_Lee_56950

That is very realistic, very nice!

HappyValleyChow_33644

Here is mango "egg yolk" dessert. Mango Egg Yolk, vanilla yogurt egg whites, candied bacon, and marble pound cake. "Egg Sandwich"

crkoller

@Brian_Douglas those look awesome. I had the benefit of making my egg over a period of 5 hours and wasn't serving it to anyone but myself so that helps a bit. I am think that maybe if we semi-clarified the mango with some Pectinex and broke it down a bit than the 'yolk' would run better, also cutting the puree with some sweetened carrot juice would be another option that I will probably explore at some point in the near future.

prince_of_porcelain

@chris_koller You are awesome!

I posted the link but didn't have much time to say more earlier. I love the sticky coconut rice with mango. My first spherification attempt was these mango 'yolks', though I planned to pair with a coconut milk panna cotta for an egg effect. Problem was, I had to turn out 250 of them and quickly learned that my spherification skills weren't up to the challenge. After several attempts of limited success, I bagged the spheres, and made a new mango puree that I froze in hemisphere molds. I set those in the panna cotta while it was still liquid and they were frozen and let them slack out as the gel set. It ended up working pretty well and tasted great, though I remain disappointed I couldn't get the spheres to work (looking forward to working on it again with the class!). Anyway, nothing like what you've got there, but here's a pic of the result. The panna cotta combined cream and coconut milk infused with toasted coconut, ginger, star anise, and probably a myriad of other flavors that I don't exactly remember anymore.

crkoller

http://www.youtube.com/watch?v=nD7ChmTWLSs&feature=youtu.be

crkoller

It worked really well, I really should have thinned out the mango nectar a bit because it was more coagulated than the coconut milk that surrounded it so not a perfect egg effect but still really awesome/delicious for my first spherification attempt in 2+ years

crkoller

below

Chris_Young_80640

Prepare the mango as a very small frozen reverse, then set it into the coconut as it freezes and prepare a second frozen reverse. It can be made to work.

crkoller

Wow at least I'm original....haha I was inspired by the flavored of a coconut rice pudding with mango from my local Thai place but I guess this idea isn't as novel as I initially thought, I'll probably try it anyway

prince_of_porcelain

http://www.moleculargastronomynetwork.com/150-recipes/Coconut-and-mango-reverse-egg.html

Tim_Sutherland_52834

Two different ways I think it can be done, one make a large sphere and while in the gel bath inject the smaller sphere liquid inside; two make the small sphere, put it in a spoon pour the large sphere liquid on top then pour the whole amount into the gel bath. After a few tries you should be able to something that resembles what you are after, just make sure the large sphere is as clear as possible.

matthew.snyder77

I think this might help:

Idiazabal Cheese Egg (José Andrés), Think Food Group corporate video

Fwiw, before I found ChefSteps this series was far and away my favorite modernist cooking demonstration videos.