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Cinderella Eggs

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“You shall go to the ball!” I always hear these words whenever I think of Cinderella Eggs – or Oeufs Cendrillon, as they’re known in France – which renders these Fabergé-like creations worthy of a fable. They’re not that different from devilled eggs, but the creamy chicken liver pâté filling and sweet wine aspic crown (with gold leaf, nogal) add a touch of glamour the likes of which the humble egg has seldom seen. Could there be any brunchtime treat more worthy of those you care about more than anyone in the world?

Cinderella Eggs

TIME: 2 hours | SERVES: 6 as a starter

INGREDIENTS

for the sweet wine aspic

5 gelatine leaves

380 ml sweet fortified chardonnay

20 g (25 ml) sugar

2 leaves edible gold leaves

for the chicken liver pâté

20 ml butter

1 small onion, finely chopped

2 cloves garlic, finely chopped

250 g chicken livers

2 sprigs fresh thyme leaves

salt and freshly ground black pepper

20 ml brandy

125 ml cream

for the eggs

6 eggs

3 strands saffron

10 ml water

10 – 15 ml creamy mayonnaise

salt and freshly ground black pepper

METHOD

for the sweet wine aspic

Place the gelatine leaves in a bowl. Cover with cold water and leave until soft. Pour the wine and sugar into a saucepan and bring to just before boiling point. Squeeze the water out of the gelatine leaves and add to the hot liquid. Stir until dissolved. Add the gold leaves and stir gently. The gold leaf will break into smaller pieces automatically. Pour the mixture into a standard-sized bread tin and place in the fridge until set. It should take about 1½ hours.

for the chicken liver pâté

Melt the butter in a saucepan. Add the onion and garlic and fry until soft and translucent. Add the chicken livers and thyme. Gently stir the livers while frying. The livers must still be pink on the inside. Season with salt and pepper. Add the brandy and fry for 30 seconds. Flame the brandy. Take off the heat and place in a food processor. Blend until smooth, add the cream and blend. Pass the mixture through a fine sieve. Spoon the pâté into a piping bag and place in the fridge until needed.

 

for the eggs

Place the eggs in a large saucepan and cover with cold water. Place on the heat. Once the water starts boiling time that the eggs boil for 10 minutes. Place the eggs into cold water immediately to stop the boiling process. Let the eggs cool before peeling them. Carefully peel the eggs. Cut the tops of the eggs off and very carefully remove the egg yolks. Press the egg yolks with a fork. Soak the saffron in the water. Add the water (without the strands) to the egg yolks. Add the mayonnaise to the egg yolks and season with salt and pepper. Blend with a hand blender until smooth and spoon into a piping bag.

to assemble

Level the base of the eggs. Place the eggs on your serving plates. Pipe the egg yolk mixture into the eggs. Pipe the chicken liver pâté on top, making sure you fill the eggs completely with the pâté. Turn the aspic out onto your work surface. Use a cookie cutter that is the same size as the eggs on top. Cut circles out of the aspic and carefully place on top. Garnish with micro herbs.

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