 | The Raw EggChef Richard Farina of RPM Seafood | Chicago, IL |
This recipe is my playful take on an intermezzo or palate cleanser. I strive to have fun with my food, and this dish embodies that spirit. It looks like a raw egg—something unexpected and almost off-putting—but it’s entirely edible and refreshingly bright. The Mango Puree and Passion Fruit Concentrate combine to form the yolk, balanced by a subtly sweet, clear coconut water “egg white.”
Ingredients for Mango–Passion Fruit Base:
• 100 g. The Perfect Purée Mango Puree, thawed
• 200 g. The Perfect Purée Passion Fruit Concentrate, thawed
• 100 g. water
• 10 g. goji berries
• 5 g. calcium lactate
Ingredients for Sodium Alginate Bath:
• 1600 g. water
• 100 g. sugar
• 12 g. sodium alginate
Ingredients for Coconut Water “Egg White”:
• 800 g. coconut water
• 100 g. sugar
• 0.5 g. agar
Ingredients for Edible Egg Shell:
• 250 g. mannitol sugar
• white food gel, as needed
To Assemble and Serve:
• Hay or straw, for presentation
• Mango–Passion Fruit “Yolks”
• Coconut Water “Egg White”
Method for Mango–Passion Fruit Base:
Combine The Perfect Purée Mango Puree, The Perfect Purée Passion Fruit Concentrate, water, goji berries, and calcium lactate in a blender. Blend for 30 seconds until smooth and homogenous. Pass through a fine-mesh strainer and transfer to a squeeze bottle. Fill small hemisphere silicone molds with the mixture and freeze until solid. Once fully frozen, remove from molds and keep frozen until ready to dip.
Method for Sodium Alginate Bath:
In a blender, combine water, sugar, and sodium alginate. Blend until fully hydrated and smooth. Transfer to a saucepan and bring to a simmer over medium heat. Remove from heat and keep warm until ready to use.
Method for Mango–Passion Fruit “Yolk”:
Prepare three bowls: one with warm alginate bath, one with warm-to-hot water, and one with cold water. Working four at a time, submerge frozen Mango–Passion Fruit spheres into the warm alginate bath. Allow to “cook” for 1 minute, forming a thin membrane on the outside. Using a slotted spoon, transfer spheres to the warm water bath, then to the cold water bath to stop the gelling process. Keep submerged in cold water until plating.
Method for Coconut Water “Egg White”:
In a blender, combine coconut water, sugar, and agar. Blend to dissolve. Transfer to a saucepan and bring to a boil. Pour into a bowl set over an ice bath and cool until the mixture gels. Once set, transfer gel to a blender and blend on low speed for 10 seconds to lightly break up the structure. Store in a covered container until ready to plate.
Method for Edible Egg Shell:
In a saucepan over medium-low heat, melt mannitol sugar and heat to 360°F (182°C). Add a drop of white food gel and swirl until uniformly white. Allow temperature to drop slightly to 345°F (174°C), then pour into an egg shell mold. Invert the mold to coat the sides thinly. Once set, remove shells from molds and carefully crack a small hole in the top to resemble a broken egg.
To Assemble and Serve:
Place each edible sugar shell in a small basket or nest of hay. Spoon 30 grams of Coconut Water “Egg White” into each shell. Using a slotted spoon, gently place one Mango–Passion Fruit “Yolk” in the center. Serve immediately—enjoy as a shot, then eat the shell for a crisp, caramelized finish.