Coconut Mango Jelly ‘Egg’

Instructions

Make the 'egg' shells

1. Temper the white chocolate (link to instructions in post above). Spoon a little of the chocolate into each egg mold and swivel till it's coated completely. Refrigerate till the shells harden.
2. Remove the chocolate shells from their mold and freeze.

Make the coconut jelly

1. Combine water, agar and sugar in a small saucepan and bring to a boil. Add the coconut milk, stir well and let it come back to a boil. When it begins to boil, remove from heat.
2. Pour the coconut jelly mixture into the egg molds (same one used to make the shells), but only fill 3/4th of the way.
3. Refrigerate until it sets firm. Remove the coconut jelly from the mold.

Fashion the egg

1. Place each coconut jelly into an egg shell. Trim off any jelly that doesn't fit into the shell. Pair up jelly and shell together.
2. Using a melon baller, scoop up a bit of the coconut jelly to make room for the yolk. Place the coconut jelly back into the mold (keep track of egg and shell).

Make the mango 'yolk'

1. Puree the mango with 1/2 tbsp water. Set aside.
2. Combine remaining water, agar and sugar in a small saucepan and bring to a boil. Add the mango puree and let it come back to a boil. When it begins to boil, remove from heat.
3. Spoon this mango jelly into the yolk hole in the coconut jelly. Refrigerate until set.

Assemble

1. Melt the remaining white chocolate. You don't have to temper it.
2. Place the coconut mango jelly 'egg' into the shell you paired it with. Use a spatula to seal the egg+shell with the melted white chocolate.
3. Refrigerate until the chocolate hardens. Serve chilled.