What better pleasure is there than creating Easter eggs at home? Here’s a delicious and crunchy recipe for an adult palate
Melt the white chocolate in a double boiler along with 40ml of cream. Whip the remaining 110ml of cream in a separate bowl, then combine it with the white chocolate, letting it thicken as much as possible and mix carefully so the mixture doesn’t deflate. Then carefully add 140g of corn flakes that have been chilled in the refrigerator.
Using two spoons, create eggs, then dip them in the remaining corn flakes to create a rough and crunchy shell. Chill in the refrigerator for about 1 hour. For the sauce, combine the milk, egg yolk, sugar, cornstarch and whisky cream in a pan and bring to a boil. Cook for 3 minutes over a low heat and then let cool.
Serve by starting with a spoonful of the sauce that has been stirred after chilling to make it creamy. Then place an egg on one side.