Golden Egg

By corlear

Ingredients

• For the neutral caramel:
• 1/4 cup Isomalt
• 3 tbsp glucose
• 4 oz fondant
• For the golden caramel slices:
• 4 oz neutral caramel (see previous step)
• 1 tsp powdered gold
• For the quail egg yolks:
• 10 quail's eggs
• 1/4 cup sunflower oil
• To finish:
• Maldon salt
• ground nutmeg
• freshly ground black pepper

Details

Servings 10

Preparation

Step 1

For the neutral caramel:
1. Heat the fondant and glucose in a pan. Stir until the ingredients have dissolved and add the Isomalt.
2. Cook over a medium heat until the thermometer reads 325ºF (the other 40ºF will come from the heat of the mixture).
3. Remove from the heat and spread over a piece of greaseproof paper. The mixture should be between ½ and ¾" thick.
4. When it reaches the right temperature, cut it into 2 x 2" slices and put on one side.

For the golden caramel slices:
1. Prepare a baking tray with 2 Silplat liners and place a caramel slice in between them and place in the oven at 345ºF.
2. Leave in the oven for 5 min until the caramel has dissolved and then use a rolling pin to roll the caramel out very thinly.
3. Transfer the mixture to a piece of greaseproof paper on the same tray.
4. Use a paintbrush to paint one side of the caramel with powdered gold.
5. Heat again and cut into ¾ x ¾ " slices.

For the quail egg yolks:
1. Separate the yolks from the whites and keep them in sunflower oil.

Final Steps & Preparation:
1. Place a Silpat liner on a metal tray.
2. Drain the sunflower oil off the eggs and place a caramel slice with the painted side downwards on top of the egg.
3. Place in the salamandra until the caramel sticks to the egg.
4. Turn the egg over by folding over the Silpat, place another caramel slice on top of the yolk and repeat point 3.

Note: A blow torch can be used instead of the salamandra to caramelize the egg. Once it is caramelized, you should use a paint brush to paint the slice with powdered gold.