Method

1. For the vanilla ice cream, whisk the yolks, sugar and a pinch of salt together in a bowl until slightly thickened. Heat the milk and vanilla extract in a saucepan and bring to a simmer, taking care not to boil. Pour over the egg mixture and lightly whisk until combined. Pour into a clean saucepan set over low heat. Stirring cook gently until it coats the back of a spoon. Remove from the heat and strain through a fine sieve into a bowl set over ice. Cover the surface with cling wrap to prevent a skin forming. When cold, mix in the cream. Churn in an ice cream machine, following manufacturer’s instructions, then transfer to a piping bag and leave in the freezer until needed.

2. For the vanilla cream, beat yolks, sugar, a pinch of salt and flour in an electric mixer until pale. Add the milk, vanilla pod and seeds to a saucepan. Bring the milk to just below boiling point. Whisk the hot milk into the egg yolk mixture, then pour into a clean saucepan. Stirring, bring the mixture to just below boiling point. Strain through a fine sieve and cover the surface with cling wrap to prevent a skin forming. Set aside to cool. To finish, whip cream to soft peaks and fold through the cold mixture, then transfer to piping bag.

3. For the soldiers, preheat oven to 175°C. Sift the flours and a pinch of salt into a bowl. Rub in the butter with your fingers until it resembles breadcrumbs, then mix in the sugar. Add the egg and stir until you have a stiff paste. Press the mixture into a greased baking tray and press another tray on top. Half way through baking apply pressure to release air from the mixture. Bake for about 20 minutes until golden brown. Remove from the oven and invert the biscuit onto a clean work surface, then immediately cut into fingers, while hot. Cool on a rack. When cold dust with icing sugar and use a blow torch to lightly toast (if desired).

4. For the mango puree, puree ¾ of the mango in a blender, add the lemon juice and sugar to taste, then blend until smooth. Strain through a fine sieve then transfer to a piping bag and store in the fridge until needed. Dice the remainder of the mango and set aside.

5. For the chocolate pepper, preheat oven to 150°C. Melt the butter, then cool to body temperature, about 37°C. Combine dry ingredients in a bowl, then add the butter and stir to combine. Spread evenly on a lined baking tray. Bake in the oven for 15 minutes. Cool, then crumble until it resembles cracked pepper.

6. To assemble the dish, using a small paring knife, carefully cut the top off the raw eggs leaving about 2/3 of the shell. Empty the eggs, removing membrane, and wash and dry the inside. The edge should be clean and smooth. Sit the egg shells in egg cups and place a small amount of mango puree and chopped mango in the bottom of the clean egg shell. Cover with the vanilla ice-cream and followed by the vanilla cream and more mango puree on the top, to resemble an egg. Place the biscuit solders on the side of the plate with white sugar and chocolate pepper to resemble salt and pepper in a swirl.

Serves 4