Kirsten Tibballs’ Crème Fraîche Egg
Try this recipe by Kirsten Tibballs, a rich fusion of chocolate with a smooth filling using delicious Bulla Crème Fraîche.
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Cooking tools:
- Water balloon
- Kitchen scale
- Egg cup
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
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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