Waiter, there's something in my...Easter basket! Fake eggs

So, my first foodblogging event is WTSIM hosted by The Passionate Cook (you can see the round-up here)

Easter. I tried to forget the true traditions surrounding this holiday and just concentrate on forms. And the perfect form for Easter...is of course the egg. A white and tender egg, with a soft yolk inside. The star of the holiday. Who wouldn't want to mess with the stars?
My mess resulted in a fake egg - an egg-shaped coconut panna cotta with banana chip puree. It was the best way to reach the white colour of an egg. Instead of banana chips I'd liked to use real banana or pineapple, but I'm not at all disappointed. The best friend of fake foods, food colouring, has added its nifty accent to the 'yolk'.
So, never decide upon first expression. This eggwhite is the eggwhite.


Fake eggs of coconut panna cotta and banana chip puree

5 eggs (more or less:))

2 dl heavy cream
1.5 dl cream of coconut
1.5 tl gelatin
3 tbsp sugar
vanilla

1 dl banana chips
1/2 dl + 3 tbsp milk
2 tsp sugar
yellow food colouring

1. First you have to empty the eggshells. The easiest way to do that is to make holes into both tips of the egg. One hole has to be big enough for you to later pour in the panna cotta mixture (it's best to use a funnel, so if you have a small one, decide according to the size of it), the other one is for blowing the inside of the egg out and can be really tiny. When you later fill the eggshells, very little mixture will flow through this hole, if nyl. So, hold the eggshells firmly, prepare the holes with a tip of a knife or something else sharp and blow out the inside. Then rinse the shell clean with water and let dry.
2. Now to the panna cotta! In a saucepan, mix together heavy cream and cream of coconut, add sugar and dissolve it at a low temperature. Add gelatin and let it soak for some minutes, then heat the mixture up a bit for the gelatin to dissolve too. When everything has blended nicely, remove the saucepan from heat and add vanilla. Let the mixture cool a little.


3. Place dry eggshells on egg-cups or little glasses and fill with as much panna cotta mixture as you can. Use a funnel or just pour carefully. Let the eggs cool in the fridge.
4. The banana chip puree. Boil the chips in 1/2 dl milk at a low heat for at least 5 minutes and then puree them together. Add the rest of the milk (you may add more if the consistency isn't right - you want the result to look like deviled eggs, don't you?) and sugar. Blend in yellow food colouring to make it look real.
5. If the panna cotta is firm, cut the eggs into two, together with the shell (remember to dip your knife into hot water first!). I also tried to peel one egg - it was quite time-consuming and didn't look so good either, but if you still want to have a peeled one, dip the egg into hot water just before peeling it.
6. Scoop a bit of the panna cotta out from the center of the egg and fill it with banana chip puree (if the puree has firmed up in the meanwhile, add a bit of milk). And you have an egg.

The 'eggwhite' really reminds of the real thing, but when bitten, it's smooth and rich with a whole lot of coconut flavour. The puree has its significant deep taste. When served, some sauce or berries would actually be good on the dessert, but it shouldn't lose its look.
I'll now have the opportunity to shock my family tonight. Not bad!

Update: When my mom got home, she totally mistook these for deviled eggs in the fridge. Too bad she didn't get to eating them then, it would've been a good laugh.