Photo: Pranjall Kumar
Mango 'egg' with toasted brioche
16 ingredients
30 min
Serves 4
openrecipes
Andrew Turner uses the spherification technique made famous by El Bulli chef Ferran Adrià.
Estimated Nutrition (whole recipe, rough)
412
Calories
7g
Protein
36g
Fat
17g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Brioche | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 litre/1¾ pints bottled mineral water
- 5g alginate or algin powder (available from specialist online retailers)
- 100ml/3½fl oz whipping cream
- 1 cinnamon
- 4 cloves
- 1 star anise
- 3 medium free-range eggs
- 100g/3½oz soft brown sugar
- 4 slices brioche
- 1 tbsp vegetable oil
- 30g/1¼oz unsalted butter
- 20g/¾oz icing sugar
- 1g gluco powder, or similar edible calcium ions (available from specialist online retailers)
- 150g/5oz mangomango
- 50ml/2fl oz Greek-style yoghurt
- crackle crystals, to serve (optional) (available from specialist online retailers)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes