Breakfast for Dessert

Illusion and playing with the mind are always fun when cooking.  I call this creation “breakfast for dessert”.  Can you guess what it is?

The toast is pound cake.  The egg is made from yogurt and spherified mango puree.  When we served this at a dinner party, the guests were skeptical because they thought they were getting a sunny side egg on toast for dessert.

Pick your favorite pound cake for the toast.   I prefer a cake with a little more of a yellow color to enhance the toast illusion.

Regular yogurt works fine for this recipe, but you can add to the stiffness of the “egg white” by draining the yogurt overnight in a coffee filter or adding xanthum gum as a thickener.

Make the mango sphere by making a mango puree with your immersion blender.  Add         1/2 tsp (2.5 ml) Calcium Lactate to 1 Cup of mango puree.  Immerse about 1 Tablespoon of the mango puree in a bath containing 2 grams SODIUM ALGINATE per two cups of water.  Gently stir the spheres for approximately 3 minutes to allow the membrane to form and then rinse in a bath of plain water using a slotted spoon.

Assemble as shown in the photos. has several kits available that contain the CALCIUM LACTATE and SODIUM ALGINATE as well as other items to help you get started with Molecular Gastronomy … aka Modern Cooking




2 Comments Add yours

  1. How awesome!! Would never have guessed – thought it was toad in a hole.


    1. That’s what one of our dinner guests thought I was serving


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