Easter Egg-SK Khazana

Ingredients list for Easter Egg-SK Khazana

• 1/2 cup Ripe mango pulp
• 2 cups White chocolate chopped
• 1/2 cup Fresh cream
• 1 teaspoon Vanilla essence
• 2 cups Whipped cream
• 1 tablespoon Gelatin melted
• as required White chocolate melted
• for garnish Gold varq

Method

1. Boil mango pulp in a non-stick pan.
2. Take 1 cup white chocolate in a bowl, add the boiling mango pulp and mix till the chocolate melts and blends with the mango pulp. Transfer into a clean bowl and keep it in the refrigerator to set.
3. Heat ½ cup fresh cream in another non-stick pan. Take the remaining white chocolate into another bowl, add the hot cream and mix till the chocolate melts. Add vanilla essence and mix well.
4. Add 1 cup whipped cream and fold in gently. Add the remaining whipped cream and mix gently again.
5. Add melted gelatin and mix well.
6. Put this mixture into both halves of egg moulds.
7. Take the mango pulp mixture out of the refrigerator, divide them into equal balls. Place a ball in one half the egg mould, bring the other half over it and close. Keep the moulds in the freezer to set.
8. Once set take the moulds out of the freezer, insert a stick into each egg, dip them in melted white chocolate till they are fully coated and keep them in the refrigerator to set.
9. Once set take them out of the refrigerator and place each egg on a sugar nest kept on a serving platter. Garnish each egg with a piece of gold varq. Cut one egg into half and serve immediately.