Ingredients

Method

• 1/2 cup coconut milk
• 5 T milk
• 1 t agar-agar
• 4 1/2 T sugar
• 5 T plain yoghurt
• 1 1/4 cups mango, blended
• 1/2 t calcium lactate (from the Polyscience kit)
• 1 3/4 cups water
• 1 sachet sodium chloride
For the biscotti
• 250 g plain flour
• 250 g caster sugar
• 1/2 t baking powder
• 250 g walnuts, chopped
• 1 lemon, zested
• 3 small free-range eggs

Method

Ingredients

Bring the coconut milk, milk, agar-agar and 2½ T sugar to a slow simmer, stirring continuously. Simmer for 5 minutes, then remove from the heat. Allow to cool slightly, then mix in the yoghurt.

Blend the mango, remaining sugar and calcium lactate. Mix the water and sodium chloride and rest for 15 minutes. Carefully spoon the mango mix into the waterand- sodium bath and leave for 3 minutes. Remove the spheres using a slotted spoon.

Divide the coconut mixture between 6 plates, pouring it into the shape of a fried egg white. Place a mango sphere in the centre of each “egg white”, so that it looks like a fried egg. Serve with the biscotti.

To make the biscotti, preheat the oven to 180°C.

Mix all the dry ingredients, then add half the eggs. Mix, then add the remaining eggs, making sure the mixture isn’t too wet. (Add more flour if necessary.)

Divide the mixture in half and roll out into sausages. Flatten and bake for 20 to 30 minutes, or until golden and crisp. Allow to cool slightly, then slice thinly.

Turn off the oven, put the biscotti back into it and dry out overnight.

Cook's note: Blend 100 g raspberries with 1 T icing sugar to make a “tomato sauce” and use to garnish.

TASTE'S take

Chef Luke Dale-Roberts of The Test Kitchen created this recipe using his best molecular gastronomy skills.