Planning to impress Try your hand at Kirsten Tibballs crème fraîche egg.
- Blow the water balloons up to an egg size. Melt the milk chocolate in a small deep bowl.
- Dip each balloon in the chocolate 3/4 of the way up and place them on a lined tray. Place in the fridge for 10 mins. Remove from the fridge and remove each balloon by cutting a small hole in the top.
- Heat the passionfruit juice and apricot jam until the mixture is smooth.
- Soften the butter, add in the passionfruit mixture and colour if desired and leave at room temperature.
- Place 75ml of Bulla Thickened Cream into a saucepan with the Bulla Crème Fraîche and bring to a boil. Pour over the white chocolate and whisk until all the chocolate is melted.
- Semi-whip the remaining Bulla Thickened Cream (140 ml) until soft peaks form. Fold the cream gently through the chocolate mixture with a flexible spatula.
- Spoon a small amount of the passionfruit mixture into the base of the chocolate eggs and cover with the Bulla white chocolate cream until you reach just under the top of the eggs rim.
- Spoon a small amount of passionfruit filling onto the top to create a yolk. Chill for 2 hours before serving in an egg cup.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set