What is a easter lunch with out easter eggs and shots?

Here is our take on an easter cake. A lovely easter egg with the delicious caramel flavour from Råstoff Salty Caramel. It only takes a bit of patience and a lot of love.

Try our creamy drinks that fits perfectly to this delicious easter dessert.

Råstoff Salty Caramel easter eggs (5 pcs)

Saltcaramel centre

1,5 dl. Råstoff Salty Caramel
60 g of cane sugar
1 knsp. Sea salt
1.5 gelatine leaf
Silicone hemisphere mold (3 cm in diameter)

Soften the gelatine in cold water. Add sugar, sea salt and salty caramel to a pan and heat until boiling. Add the gelatine to the caramel and pour it into the silicone mold. Then put in the freezer.

Pistacio centre

1 gelatine leaf
1 lime zest and juice
30 g of cane sugar
1 knsp. Salt
70 g pistachios
50 g cream
25 g mascarpone
Silicone hemisphere mold (3 cm in diameter)

Soften your gelatine in cold water. Chop the pistachios finely. Add sugar and lime juice to a pan and boil. Then mix in the gelatine. Whip the cream until light and airy and carefully fold in the lime juice ( make sure the lime juice is luke warm ) Once all the lime juice has been added, mix in the pistachio’s lime zest, salt and mascarpone. Once the mixture is even add to the silicone mold and then put in the freezer.

White chocolate mousse with lemon

2,5 gelatine leaves
2 organic lemons
150 g of white chocolate
4 dl. cream
vanilla Paste
Silicone egg mold

Soften your gelatine in cold water. Add the cream to a pan and heat until boiling. Add the gelatine to the cream and pour it over the chocolate in to a bowl. Grate the lemon zest and you can also add a tiny amount of lemon juice – if needed. Stir until it’s even.

Put a piece of kitchen film over the white chocolate (it has to touch the mousse to avoid condensation) Put it in the fridge until it is completely cold (I usually wait until the next day)

Whip the chocolate mousse quickly and add to a piping bag. Fill the bottom of you egg mold with white chocolate mousse. Take a hemisphere dome with caramel and one with pistachio and put them together and lightly press them in to the chocolate mousse (so they rest in the middle of your egg). Then add the top and fill with chocolate mousse, so it covers the delicious middle. Make sure they are even on the bottom, otherwise they will fall over. Then wipe the excess of with a spatula. Make sure there are no air bubbles in your egg, as they will show in the finished egg.

Put them in the freezer, preferably for a day. They must be completely frozen.

White chocolate feathers

100 g callebaut white chocolate

Temper the white chocolate to 29 degrees, either using a microwave or a bain marie. The take a knife and dip in to the chocolate. Wipe the chocolate of one side of the knife and the put the knife on to a piece of baking plastic with the chocolate side down, lift the knife slightly and pull towards yourself to create the stem. Put the cake plastic in a round bread baking tin, so they get a slight curve.

Once they have set, heat a knife and carefully make the lines in the feather.

Put them in the fridge until needed.

Chokolade sponge cake

40 g wheat flour
60 g of cane sugar
6 tsp. baking powder
3 eggs
20 g cocoa powder
Plastic mug

Mix all ingredients together to form a uniform mass. Fill the mug halfway with the mixture. Put them in to the microwave on full and bake for approx. 1 minute and 30-40 seconds. Then remove and let them cool in the mug. Otherwise, they will dry out.

Assembling the cakes is always the most fun.

Take one egg at a time out of the freezer and spray them with a yellow velvet spray (this is a chocolate spray). Make sure you don’t leave fingerprints on the egg, Put the egg on a plate and decorate with the sponge cake so it looks like a nest, sprinkle with a bit of edible gold. Decorate with some edible pansies and your beautiful feathers.

The blog post was made in collaboration with Isabell Hyltoft.