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  • Good afternoon. Today I’m going to be making marbled eggs, theyre made from set cream

  • flavoured with chocolate and vanilla and I’ll present them on a savoy cake stand.

  • Lord and Lady Braybrooke’s daughter Augusta is visiting this easter, and Lady Braybrooke

  • has asked me to make something fun to remind her of her childhood at Easter, hunting painted

  • eggs.

  • For this recipe you will need.

  • Firstly bring your cream to an even heat, but not quite boiling, and then you can add

  • your sugar.

  • Once the sugar has melted you can add the soaked gelatine.

  • And stir it until it's melted.

  • I’m very lucky I have a good grocer nearby so I can buy packeted gelatine in sheets.

  • I remember when I was younger I used to have to make it myself out of calves feet.

  • Now the gelatine has melted we need to take out half of the cream.

  • And to this half I’m going to add the vanilla. Keep the other half on the stove and on to

  • that melt the chocolate.

  • I’m using fine grated chocolate but if you worked in a more modest household you could

  • of course use cocoa.

  • And now put both flavoured creams to one side and let them set to room temperature.

  • It’s time to prepare your eggs. Using something sharp very carefully make a little hole right

  • at the top, and another at the bottom.

  • I like to make the hole at the bottom just a little bit bigger, it will make it easier

  • to blow. And then poke it in, waggle it around to break the yolk. And then youre ready.

  • Do that with all the eggs you want to set.

  • Oh thank you Sylvia. You can take this and make an omelette.

  • This ice has come from the ice house here at Audley End. When were at the London

  • house, I buy imported ice. I think it comes from North America.

  • Anyway, I’m going to lay the eggs on the ice but before I do that I’m going to make

  • one of the holes big enough to be able to fit my little funnel.

  • And I’m going to block the other one with a mix of flour and water which will then stop

  • the cream escaping out the bottom.

  • Now it’s time to fill the eggs. Take one of the creams and really carefully put in

  • about two spoon fulls full of the mixture. Be very gentle, remember they are delicate

  • moulds.

  • And then add the other colour. Once youve done that let it set. Leave it for about ten

  • minutes.

  • Tip it slightly, if it’s still runny let it set some more. Once youve filled all

  • the eggs you can leave them on the ice or put them in the ice cave or if you live in

  • a modern house put it in a refrigerator. Just don’t let them freeze otherwise the gelatine

  • won’t work.

  • Now that the eggs are set, it’s time to peel them. I’ve cracked this one a little,

  • and I’m going to work away with my nail and peel all the shell away really carefully.

  • And a good tip is to have a warm cloth just on hand as it gets a little sticky.

  • It might be quite fun to make the eggs different colours, maybe even make them out of jelly.

  • However these are more traditional and more elegant.

  • I’ve put my eggs in a savoy cake piped with royal icing. And this will be served as a

  • second course sweet entremet. There we are, marbled eggs.

Good afternoon. Today I’m going to be making marbled eggs, theyre made from set cream

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B1 INT US melted cream easter chocolate carefully vanilla

How to Make Marbled Eggs for Easter - The Victorian Way

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    ally.chang posted on 2020/03/10
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