Kirsten Tibballs’ Crème Fraîche Egg | Bulla

Kirsten Tibballs’ Crème Fraîche Egg | Bulla

www.bulla.com.au

Try this recipe by Kirsten Tibballs, a rich fusion of chocolate with a smooth filling using delicious Bulla Crème Fraîche.

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Ingredients

  • 6 water balloons
  • 300g milk chocolate
  • 50mL passionfruit juice
  • 15g apricot jam
  • 25g unsalted butter
  • orange colour (optional)
  • 75mL Bulla Thickened Cream (a)
  • 75mL Bulla Crème Fraîche
  • 180g good-quality white chocolate, coarsely chopped
  • 140mL Bulla Thickened Cream (b)

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