Wild bird’s Nest – Easter Recipe

Shared by Chef Joel

Resident Executive Chef at Mara Plains Camp, Kenya

What really inspired me to bring this project to life is the fact that I grew up in a leafy environment. During my hikes, I would often come across fallen birds’ nests, usually as a result of conflicts between birds and snakes. In most cases, the mother bird would rather detach the nest than let the snake have its eggs. At the end of the struggle, I would find these tiny little nests.

Great Plains Conservation has given me the chance to enhance my culinary creativity, reminisce about my former young explorer chef days, and channel my upbringing onto a plate. Every aspect of my creation is thoughtfully represented in what I serve to our guests. I share my experience and passion for conservation through my dishes.

Nest, Spun Sugar

Ingredients:

• 200 grams Sugar
• 1 tbsp Water

Method:

1. Mix all the ingredients and heat to a golden caramel.
2. Use a fork on a well-greased mould and use the fork to create the pattern of a circular nest, let it cool completely before detaching it.
3. Be extra careful on handling it because it is very fragile.

Chocolate bonbons

Ingredients:

• 25 grams dark chocolate
• ¼ cup cocoa butter

Method:

1. Place the chocolate and cocoa butter onto a Baine Marie and mix until well incorporated.
2. Use a brush and place the mixture in oval small, shallow silicon moulds to create chocolate shells.
3. Freeze the moulds completely for the next step of filling.

White Chocolate mousse

Ingredients:

• 1 ½ cups heavy cream, cold and divided
  1 cup white chocolate chips

Method:

1. Put the chocolate in a stainless still bowl and use a double boiler method/Baine Marie until it melts completely. This will take 1-2 minutes. Set aside to cool.
2. Pour the heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. Continue whipping the cream until stiff peaks form.
3. Slowly fold in half the whipped cream into the white chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
4. Take out the chocolate shells from the freezer and carefully pipe the mousse halfway up.
5. Refrigerate for at least one hour, or ideally overnight, before the final assembly.

Passion jelly spheres

Ingredients:

• 100 grams Passion pulp
• 20 ml Water
• 20 grams Sugar
• 3 soaked sheets Gelatine leaves
• 20 ml cold water to bloom

Method:

1. Mix the pulp, water, and sugar in a pan and bring to boil stirring constantly to break the pulp. Let the mixture reduce to 50%.
2. Remove the mixture from the heat and use a spatula and sieve to out the seeds.
3. Finally add the gelatine to the sieved mixture and pour onto mini round silicon moulds.
4. Place in the freezer until set.

Final Assembly

1. Take out the chocolate shells and the passion jelly from the fridge.
2. Place the jelly while still frozen on a plate, place the jelly balls on the half chocolate-filled shells and sandwich the jelly with the other half of the chocolate shell. Use melted chocolate to seal both completely.
3. Use white chocolate and make them to resemble eggs of your choice.

Enjoy!