And as a "salary" they received chocolate eggs. That was last sunday, one week before easter.
And this sunday the choco egg collection expands. Last night, the same night when Jesus rose from the dead, the EASTER ROOSTER has laid chocolate eggs under pillows and in some households into the shoes! No matter how late you stay up, you never catch a glimpse of the rooster. All there is left in the morning are the eggs, not just any eggs, but the delicious chocolate eggs and some colorful feathers. PURE MAGIC!
LEMON MOUSSE EASTER EGGS
2 gelatine leaves
2 egg yolks
1/4 dl sugar
1/2 dl water
1/2 dl white wine
2 dl double cream
7 chocolate eggs
1 jar of mango- baby food
Soak the gelatine leaves in a little cold water until soft. Grate the chest and squize the juice of a half lemon. Place the juice and grated chest into a pan with water, wine and sugar, bring to simmer. Squeeze the water out of the gelatine leaves, then add to pan and take off the heat. Stir until the gelatine has dissolved. Mix until smooth and leave to cool.
Using a warm knife, cut off tops of chocolate eggs. Whip the cream. Mix whipped cream to the cooled lemon mixture. Divide among 7 choco eggs (or ramenkins) and place into the fridge for overnight, until set.
To serve, place half teaspoon of the pyreed mango in the middle of each egg to create "the yolk".