4 people
For the eggs
500 g cream cheese (yogurt type)
100 g sugar
200 g mango flesh
25 g small cubes of smoked Idiazabal cheese
For the egg dip
1 litre water
5 g alginate (purified substance obtained from seaweed)
For the cider
250 g cider
50 g walnut leaf infusion
50 g sugar
3 g xanthan gum
For the caramelised walnuts
50 g walnuts
40 g sugar
1 tablespoon water
In addition
pansy petals cut into julienne strips
pinch of leek ash
pinch of freeze-dried orange peel powder
For the eggs
Firstly mix the sugar with the cream cheese to form an homogeneous mixture, and then separately mix the mango flesh and cheese cubes.
For the egg dip
Completely dissolve the alginate in water. Mix both ingredients and keep the product in the refrigerator for 12 hours to eliminate excess air. Place in a 15 ml spoon, a spoonful of the cream cheese and, over it, the mixture of mango flesh and Idiazabal. Pour the contents of the spoon into the alginate and water solution. It is very important that the ‘eggs’ do not touch one another, as they will stick together. Leave in the solution for 3 minutes. Drain with a slotted spoon, without breaking them; clean in cold water. Set aside until used.
For the cider
Cold mix all the ingredients in a blender. Leave to stand for 5 hours in the refrigerator to eliminate excess air introduced in the blender.
For the caramelised walnuts
Mix the sugar with the water. Heat and let the sugar dissolve to make a syrup. Add the nuts and keep at a steady temperature.
Stir continuously with a wooden spoon so that the nuts are caramelised uniformly. Remove the nuts from the heat when all the liquid has evaporated. Leave to cool on parchment paper.
Drizzle the cider on the bottom of a dish. Arrange the eggs and nuts on it. Decorate with the ash, orange peel powder and the fine julienne of flowers.