1. First use an egg beater to knock the big ends of the 6 eggs into the round mouth, clean them and put them in the oven at 100 degrees to bake for about 15 minutes, let cool after baking, and clean the inside and outside of the eggs with alcohol cotton
2. Take an appropriate amount of white chocolate to adjust the temperature (I used the method of adding blocks for tempering, a part of the white chocolate is first heated to 40-45 degrees to melt, add a little white chocolate, stir and cool to 27-28 degrees), pour the white chocolate into the egg shell In the middle, stick the inner wall evenly, pour out the extra white chocolate in the egg, clean the cut of the egg shell, and send it to the refrigerator to freeze
3. Next, prepare a piece of cellophane (or oiled paper), take a small amount of tempered white chocolate and put it on top, smooth it, and when it solidifies a little, use a circular cutting die slightly larger than the eggshell cut to press out the wafer, and send it to the refrigerator to freeze
4. When freezing eggshells, make "egg yolks". Use a cooking stick (cooking machine) to make a paste of softened cream cheese, 5 grams of caster sugar, condensed milk, and avocado (if the finished product is too dry, add a little milk to adjust the thickness) )
5. Fill it into a piping bag, squeeze it into a plate with oiled paper, and squeeze it into a circle (in fact, silikomart has this kind of small round mold, but I think it’s too expensive to buy, and it’s more realistic if you use that one), give it Freeze in the refrigerator, freeze hard
6. Next to make the mousse part, first use a food processor to make a paste of strawberries, raspberries, and water. Take out the mixture and sieve, filter out impurities such as raspberry seeds, add 25 grams of fine sugar to the sifted fruit puree and boil off the heat, add the soaked gelatine flakes, and stir until the gelatine flakes are melted
7. It is best to sieve the mixture obtained in step 6 again to avoid the incompletely melted gelatine residue from affecting the taste, and place the sieved mixture to about 25 degrees.
8. Beat whipped cream to 6 to distribute
9. Mix the mixture from step 7 with whipped cream (cut and mix to avoid whipping off the whipped cream), add brandy, and mix well (as long as the mixture is evenly mixed, don't stir too much to avoid separation, this is something I want Separated)
10. Take out the eggshell, slowly peel off the eggshell, pour in the mousse to half the capacity of the egg, put in the "egg yolk", then pour in the mousse, about 9 minutes full, send it to the refrigerator and freeze until the mousse hardens
11. Take out the frozen eggs, heat a pan, place the cut of the egg on the top, melt the white chocolate at the cut, place the round chocolate chip on the cut, heat the sharpener or knife, and smooth the cut. To complete
12. Decorate the bird's nest with sugar silk and it's done
Tips:1. Milk products and fruit acid will chemically react to form flocs, so it is best to let the fruit puree in the mousse cool and then stir with light cream, and if the temperature of the fruit puree is too high, it will make the whipped cream lighten. The cream melted.
2. Fruit mousse (containing whipped cream) should not be over-mixed, otherwise it will be easy to separate, just mix well.
3. The sugar bird's nest is made of 100 grams of fine granulated sugar, 50 grams of glucose, and 50 grams of water heated to 145-155 degrees. .
