As is the norm for me, I am constantly doing research for either my classes or just to feed my addiction of learning new techniques to make things. A few weeks ago, I was looking for a fun cooking activity, something that was different from the norm. Unlike most weeks, I wasn’t just looking for a different flavor profile or something that was just aesthetically pleasing, I wanted something that was different. While I did not know what I wanted exactly, I decided to let my gut guide me as usual.
After days of searching, I am not sure what brought me to it but I came across food illusion and finally to #ChefBenChurchill. He is the food illusionist king. Look him up to see some of the fabulous things he does. Anyway, I happened to catch his Sunny Side Up Egg on Toast illusion and thought the kiddos would love it.
Without an actual tutorial or recipes, I did what I do best: experimentation. It actually turned out to be easier than my initial thought. I had made two components of the dish: mango curd (although technically had not made mango curd, I had made other types of curd) and pound cake. The Panna Cotta was brand new to me.
Since it takes the Panna Cotta longer to set, it only made sense to start with this part of the dish. First off, I add the gelatin to the water and set it aside.
In another pot, combine the milk and cream. Add the sugar and bring just to a boil. Add the gelatin and vanilla and mix well. Allow to cool to room temp then pour into a mold or a 9″ x 12″ baking tray and place in fridge until set.
Every time I made this dish for class, I let the panna cotta set overnight.
Make the mango curd as directed.
Press the curd through a strainer then put in a piping bag and place in the fridge to cool.
Make the cake batter …
And pour into the buttered and floured baking tins.
Once cooked, allow to cool briefly in the pan then place on a cooling rack.
Now the next steps are putting the three components together.
Slice the lemon pound cake into half inch wide slices.
Optional: place face side up on a tray and place under the broiler to get a toasted look. You can also use a kitchen torch to get the toasted look. I personally didn’t like the overall look of using the torch but I see it as a personal aesthetics rather than anything else.
Once the slices have been toasted to your liking remove and allow to cool to rom temp.
Meanwhile, use a cookie cutter to cut the panna cotta just a tad less in width than the face of the cake slices. Set aside until the cake slices cool.
Once the cakes have cooled, place one panna cotta circle on top of each slice. Then pipe the mango curd on top of the panna cotta. Pipe the curd in a way that keeps is as circular as possible and with a slight dome on top.
All done. A perfect egg on toast.
Wait a sec, I gotta take a bite. Yum!