by Chef/owner Helena Rizzo, Mani (São Paulo, Brazil)
'The Egg' has been on our menu for many years now, almost since we opened. It is a visual trick with a chicken egg, a frozen version of a quindim – a traditional Brazilian dessert made from sugar, eggs and coconut. The 'yolk' of the egg is an eggnog ice cream, and the 'white' is a coconut foam. It is one our patrons favourite desserts.
Serves 6 people
Bloom the gelatin in 500 ml (17 fl oz) of iced water. Let it sit. Pour the condensed milk, the coconut milk and the milk into a large cooking pot. Stir with a hand blender and cook until it comes to a boil. Drain the boomed gelatin and dissolve it in the mix inside the pot. Chill the mix in a cold water bath. Fill a small cream whipper with the mix, close it and add 3 charges of N2O (whipper-specific cartridges).
Eggnog ice cream
Pour the yolks, the sugar and the water into a medium-size cooking pot. Stir with a hand blender and cook at a low heat. Keep stirring. Take the mix out of the heat when the yolk cream reaches 83°C (181°F). Chill it in a cold water bath. Drain the mix in a chinois, add the orange liqueur and blend it in an ice cream maker.
Dissolve the sugar in the water and let it come to a boil in a large cooking pan. Take it out of the heat, pour it in a bowl with a lid and let it sit in the refrigerator. (The amount of syrup may vary. The yield can be increased or decreased as long as the following proportion is observed: 1 part of water for 1 part of sugar.)
Crunchy mini coconuts
Cook the syrup at a low heat – do not let it come to a boil. Add the coconut cubes. Increase the heat and stir fast and carefully until the coconut cubes become dry and caramelized. Spread the coconut cubes over a clean dry surface and let them chill. Store them with silica gel packs in a sealed container.
Plating Spread 1 teaspoon of crunchy coconuts at the bottom of a soup plate, as a foundation. Gently place 1 scoop of eggnog ice cream on top of the coconut foundation. Use the cream whipper to fill in the area immediately surrounding the ice cream scoop, creating the shape of a fried egg.
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