Heuvos Voladores - Flying Saucer Eggs
Makes: 30 Yield
Whimsical presentation and layers of flavor and texture
Whimsical presentation and layers of flavor and texture
Shelf life:
3 Days
Containing: 5 Components
Demonstration video<span>Heuvos Voladores - Flying Saucer Eggs</span>

Passion Fruit Mousse

Ingredients: Passion Fruit Mousse

Preparation: Passion Fruit Mousse

  1. Whip the cream to soft peaks
  2. Heat the passion fruit puree and dissolve the gelatin
  3. Pour the puree over the chocolate and mix until smooth. Cool down
  4. Fold into the semi-whipped cream and pipe into the half-sphere mold
  5. Clean all the surfaces of the mold using a spatula, cover it with oven paper and freeze


  • Immersion blender
  • Piping Bag
  • Offset spatula
  • Mixing bowl (s)
  • Spatula
  • Pot

Whipped Mascarpone

Ingredients: Whipped Mascarpone

  • 600 g
    heavy cream
  • 500 g
  • 20 g
    vanilla bean
  • 75 g
    Confectioners sugar

Preparation: Whipped Mascarpone

  1. Place all ingredients into a stand mixer bowl.
  2. Whip at medium-low speed until a smooth but firm texture is obtained.
  3. Store in a piping bag, refrigerated, until needed.


  • Knife
  • Piping Bag
  • Bowl (s)
  • Stand Mixer
  • Whisk Attachment
  • Large Spatula

Passion Fruit Glaze

Ingredients: Passion Fruit Glaze

  • 1000 g
    Boiron Passion Fruit Puree
  • 500 g
    mirror glaze
  • 45 g
    Gold Gelatine Sheets (200 Bloom), Bloomed

Preparation: Passion Fruit Glaze

  1. Combine puree and mirror glaze, and bring to a boil. Add gelatin and mix until dissolved.
  2. Place into vacuum bags (1.5kg each) and store in the freezer until required.
  3. Warm up/defrost. Use at 25ºC (77°F)


  • Spoon
  • Bowl (s)
  • Spatula
  • Pot
  • Vacuum bag (s)

Assembly and Plating

Ingredients: Assembly and Plating

  • Edible Flower Petals
  • 24K Gold Leaf

Preparation: Assembly and Plating

  1. Place all the 5.5 cm diameter white chocolate discs on half-sheet pans. On top of each, place the glazed passion fruit mousse.
  2. Place around the white chocolate disc 3 pieces of edible gold and about 5 edible flower petals.
  3. Keep the finished decorated tray refrigerated until ready to plate.
  4. For Plating:
  5. Place 3 moon rocks at the base of the plate.
  6. Pipe the mascarpone cream around the moon rocks 2 inches tall, make sure to leave a hole in the middle to pipe the passion fruit gelee.
  7. Place an egg on top of each tower of mascarpone.


  • Offset spatula
  • Tweezers
  • Plate

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