Matt Petit - Egg Dishes - BM | Independently Minded Contract Caterer

Butter the ramekin well and using a microplane/grater dust the inside of the ramekins with grated chocolate
Place the milk in a saucepan and slowly bring to the boil
Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep egg whites to one side
Sift the flour, cornflour and cocoa into the egg yolk mixture and combine thoroughly
Remove the milk from the heat and slowly incorporate it into the egg mixture. Once combined, place the mixture over a low heat and gently cook, stirring regularly, until thickened. Pass through a sieve to remove any lumps – this is the crème pâtissière base
To make the soufflé, whip up the 6 egg whites and gradually add the remaining sugar (120g)
Preheat the oven to 185°C/gas mark 4
Beat the crème pâtissière until it’s smooth, then gently fold two spoonfuls of the egg white into the crème pâtissière, then add the mixture to the remaining egg whites and gently fold together with a whisk
Pour in the soufflé mixture, and flatten the top of the soufflé. Run your thumb around the top of the ramekin to clean the edge and create a small dent in the mixture to aid the rise
Bake the soufflés for approximately 12 minutes until risen. Dust with cocoa powder and serve immediately

Line one small ramekin and one larger ramekin with cling film (lined with oil so cling film sticks)
Fill smaller ramekin with mango sorbet and scrunch up do get a slight dome shape and freeze
Line the larger ramekin with coconut sorbet pushing up the edges and filling the bottom leaving enough room for mango sorbet
Take cling film of mango sorbet and place into coconut sorbet
Cut a disk of sponge and place on top of sorbet so it covers the whole base of the larger ramekin and fold over edges with cling film and freeze
Place sugar into pan and bring to 121 degrees C, whilst sugar is coming up to temperature using an electric whisk, whisk egg whites to soft peaks and then gradually pour hot sugar down side of bowl making sure the sugar does not hit the whisk until nice and glossy and room temperature
Un-mould sorbet and place onto presentation plate
Pipe meringue using a piping bag and nozzle onto sorbet starting at the base and working your way to the top
Blowtorch meringue so evenly covered all over
Garnish with mint and garnish of choice

Place rhubarb, sugar and touch of water in a pan and cook until jam/compote consistency
For French toast mix, whisk eggs, sugar, milk and vanilla essence
Soak brioche for 30-45 seconds on each side in egg mix
Heat large non stick pan with a knob of butter and cook roughly 2 minutes on each side until nice golden brown
For caramelised apples, make caramel with sugar and add apples and cook for 3-4 minutes, add knob of butter and a bit of water to nicely glaze apples. Finish off with chopped almonds
To plate pile up French toast and top with rhubarb compote. Add caramelised apples and a scoop or mascarpone. Finish with dusting of icing sugar

Heat some oil in a non stick pan and toast off fennel and cumin seeds
Once toasted add diced chorizo and cook for further 2 minutes
Then add diced onion and cook for a further 2 minutes before adding diced peppers and cooking until all sweated off nicely
Add ground cumin, smoked paprika and garlic puree and cook out for 1-2 minutes
Add tomato passata and cook out for about 30 minutes
Once tomato sauce is cooked out make 3 little wells with a spoon and crack 3 eggs into each well
Cover with lid and cook for around 8-10 minutes or until the eggs are set but with yolk still runny

Place all ingredients in blender and blitz until smooth

Serve shakshuka in pan and garnish with sliced avocado, wild garlic pesto, feta, ciabatta slices, spring onion, coriander and chilli to finish

Matt Petit Executive Chef