Easter egg desert
  • Dessert
  • 5 serv.
  • 45 mins.

Easter Egg Dessert

Vegetarian Gluten-free No-bake

It may have a little Easter look about it, but this dessert can be enjoyed all year round, and you'd be wrong to miss out, because it's simply delicious!

Ingredients

  • 150 g of white chocolate
  • 2 tsp of matcha Le Pâtissier
  • 1 mango*
  • 90 g of pistachio paste
  • 100 g of plain plant-based yoghurt
  • 15 ml of maple syrup
  • 1/4 tsp of salt
  • 200 ml of whipping cream*
  • 1 tbsp of icing sugar
  • 3 to 4 g of matcha l’Authentique

Method

  1. Melt the white chocolate in a bain-marie, sift the 2 teaspoons of matcha over it and mix. Generously coat each cavity of the mould and keep chilled while you prepare the rest. This quantity suits a Silikomart mould with 5 half-egg cavities.
  2. Dice the mango finely and set aside. In a bowl, mix the pistachio paste, yoghurt, maple syrup and salt. Chill.
  3. In the bowl of a stand mixer fitted with the whisk, pour in the cream and icing sugar, sift in the 3 to 4 g of matcha and whisk at full speed to make whipped cream.

ASSEMBLY

  1. Gently unmould the half-eggs.
  2. Add 2 tablespoons of pistachio cream and spread it out a little.
  3. Cover with 2 tablespoons of diced mango.
  4. Top with the matcha whipped cream, using a piping bag with a nozzle or simply a spoon.
  5. Add your little Easter decorations (chocolate eggs, chocolate-coated peanuts, cute little biscuits, etc.)
  6. Keep chilled until ready to serve.

Recipe notes

*You can swap in other fruit.

*Plant-based or dairy. And cold, straight from the fridge.

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