COMPOSITION (for four people) • crema catalana (for egg) • glaze for egg • Italian meringue • passion fruit cream • passion fruit caramel • kataifi dough CREMA CATALANA • 35% fat content cream 125 g • milk 125 g • egg yolks 45 g • sugar 35 g • vanilla bean 1/2 Heat cream, milk, sugar and vanilla bean until mixture reaches 84°C. In small amounts, slowly pour the mixture onto egg yolks. Then place in an oven (no steam) set at 87°C for about 90 minutes. Let cream rest in refrigerator overnight. Then blend cream and fill egg shaped moulds. Freeze. GLAZE FOR EGG • cocoa butter 150 g • white chocolate 250 g • pink food colouring as needed Melt cocoa butter, add white chocolate and heat mixture to 70°C. Glaze frozen eggs with the food colouring then leave in refrigerator for two hours. 47
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