‘The Golden Egg’ Hachiya Persimmon and Coconut


Preparation info

  • Difficulty


  • Makes



Appears in

Sepia: The Cuisine of Martin Benn


By Martin Benn

Published 2014

  • About

Wine Suggestion

Greco di Bianco

To Serve

Place the golden eggs in an egg carton with the hole side facing up. Remove the ‘egg white’ (yuzu and coconut cream meringue) from the freezer and pipe into 1 golden egg, about a quarter full. Using a syringe with a long large opening, take the ‘egg yolk’ (hachiya persimmon purée) and two-thirds fill the egg, on top of the ‘egg white’. Top up the egg with more of the yuzu and coconut frozen meringue. Repeat with remaining 7 eggs. Cap off each egg with the pickled ginger cream so that the frozen meringue does not leak out.

Make a nest from the violet cotton candy on each plate. Place the golden eggs into the nests and serve immediately—crack the egg with a spoon and let the persimmon yolk run out.

In this section