The Crafty Lass does… Easter ‘Egg and Soldiers’!
Are you having friends and family over for dinner this Easter? And need an interesting dessert? Well, look no further than this scrummy delight of ‘Egg and Soldiers’!
I made this last year for a post-Sunday-roast-pud, and it went down a storm! Even serving it in empty egg cups/boxes, for extra presentation points! 😉
I was inspired originally by Raspberri Cupcakes – where she makes these, and with such beautiful photos and ideas – I couldn’t resist giving it a try for myself!
I used ‘Kinder’ eggs as the outer shell – perfect size, and actually, on the day I was hunting for hollow chocolate Easter eggs – after four separate supermarket visits – they were the only ones anywhere had!! This was Easter Saturday and everywhere was sold out! However, they worked just perfectly in the end… Our nephew especially loving it – as he got SIX Kinder surprises!
Gently taking off the top, without cracking the main part of the egg was the hardest part…
Top Tip! Leave the foil wrapper on, and put the eggs in the freezer for around 10-15 minutes to slightly harden the chocolate before gently carving off the top with a sharp, ideally serrated knife… Just be gentle! 🙂
For the ‘egg white’, I used a ‘Nigella community recipe’ – Quick Vanilla Cheesecake – (it really does do what it says on the tin and is quick and simple)…and then, just simply spooned into the eggs. Ideally, I would have piped it in – which of course you could do, if you have the time/a piping bag/nossle to hand! Then – simply pop into the fridge for around an hour or so, or until slightly set. Using an empty egg box to put them in is ideal at this stage – as it ensures the ‘eggs’ stay upright whilst setting!
The ‘yolk’ was made from a fresh and juicy mango and around a tablespoon of caster sugar. I cubed a whole mango into a saucepan, added in the sugar and heated gently until a slightly thicker, and gloriously yellow puree, before allowing to cool. For the six eggs I made – I had quite abit of coulis left over, which I had the following day with ice-cream (just like a Solero!) So, maybe adjust to however you see fit… I am sure it’ll still get eaten if any left! 😉
Whilst the cheesecakes were setting, and the mango cooling – I made the amazing shortbread. It is a Jamie Oliver recipe – and the clue is in the name… The Best Shortbread in the World from his book ‘Cooking with Jamie’. I can’t find an ‘official’ link for it, but here it is on one of Jamie’s forums. It takes a little longer than ‘normal’ shortbread, but it is thick, buttery, crumbly, sugar coated amazing-ness. It makes the kitchen smell truly fantastic!!
Once the cheesecake was set, I simply spooned out a small part in the centre (reserve, and eat later!), poured in the coulis – and ‘et voila’!
Then, served up in egg cups and/or boxes – with the ‘soldiers’ on the side.
Enjoy! Let me know if you give it a go!