April Fools’ Day Deviled Eggs – SURPRISE! It’s actually a Mango Passionfruit Panna Cotta Cheesecake
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
What’s Up, Hungry People
It’s April Fool’s Day which means you have to be skeptical of pretty much anything you see on the internet – especially these deviled eggs. Sure they look like the eggy snack we’ve all come to know and love; and they are definitely just as delicious, but in an entirely different way.
No the title did not mislead you.
The egg whites are a cheesecake panna cotta and the yolk filling is actually a mango passion fruit ganche. They’re topped with regular sprinkles and a dash of cinnamon to immitate the appearance that the eggs have when dusted with paprika.
Are they good enough to trick someone?
Well, if they’re anything like my husband, who mostly blindly accepts the food I offer him without a second glance – then absolutely. He didn’t even think twice until he picked it up and realized it was a bit softer than a real egg but still popped it into his mouth all willy nilly.
It took him about .2 seconds to realize he wasn’t eating a deviled egg, but he still said it was incredibly tasty regardless that it was not what he was expecting to taste. He even grabbed another once he knew what they were. So I’ll call that a success.
Here’s What You Need
- Whole milk: Provides the base for panna cotta, adding richness and creaminess.
- Heavy cream: Adds luxurious texture to both panna cotta and mango mousse.
- Sugar: Sweetens the panna cotta and mango mousse to balance flavors.
- Gelatin: Acts as a thickening agent for panna cotta, giving it structure.
- Vanilla extract: Enhances flavor with a warm, aromatic touch.
- Cream cheese: Gives the panna cotta a cheesecake-like depth and tanginess.
- Passionfruit powder: Offers a tart, tropical flavor to the ganache.
- Water: Used to rehydrate the passionfruit powder for the ganache.
- Pineapple juice: Brings a sweet, tangy flavor to the ganache.
- White chocolate chips: Provides sweetness and a creamy texture to the ganache.
- Yellow food coloring (optional): Colors the ganache to resemble egg yolks.
- Mango cubes: The base for the mango mousse, offering fresh, fruity flavor.
- Powdered sugar: Sweetens the mango mousse, enhancing the mango flavor.
- Butter: Adds richness to the ganache, making it smooth and velvety.
- Green sprinkles: Adds a decorative touch, resembling green onion for garnish.
- Red crystal sprinkles: Mimics the look of paprika for a realistic deviled egg appearance.
- Green crystal sprinkles: Used alongside other sprinkles for added color and texture.
- Powdered cinnamon: Offers a warm, aromatic garnish, completing the deviled egg illusion.
Let’s Cook
First up, let’s tackle the panna cotta base. Grab a small bowl and pour in half a cup of cold milk. Sprinkle your gelatin over it and give it a gentle whisk. This is called blooming the gelatin, and it’s going to make sure your panna cotta sets up just right. While the gelatin is getting cozy, heat up the rest of the milk, heavy cream, and vanilla in a saucepan. Keep it friendly – no boiling, just a nice simmer. Stir in the sugar until it dissolves completely, then take it off the heat.
Give the cream a few minutes to cool, then whisk in the bloomed gelatin until it’s totally dissolved. No lumps allowed here! Next, cut your room temperature cream cheese into chunks and whisk it into the cream mixture until smooth. Let this cool down to room temperature. If it starts setting up on you too soon, just warm it back up until it’s liquid again.
Now, pour the mixture into egg molds sitting on a baking sheet. Leave a little space at the top to avoid spills. Stick these in the fridge to set. We’re talking at least 3 hours, but overnight is your best bet for perfect “egg whites.”
Whipping Up the Mango Mousse
While the panna cotta is chilling, let’s get on the mango mousse. You’ll want to blend those mango cubes until they’re perfectly smooth. Pop your heavy cream in a chilled mixing bowl (tip: put the bowl and the blades of your mixer in the fridge for about 30 minutes before you start). Whip the cream until it starts to thicken, sprinkle in the powdered sugar, and keep whipping until you’ve got a nice, thick whipped cream.
Fold your mango puree into the whipped cream gently. We’re looking for a just-combined situation – overmixing is the enemy. Cover and chill this mango mousse right alongside your panna cotta for about 3 hours, or even overnight.
Making the Mango Passionfruit Ganache
Next, let’s create our ganache. Rehydrate your passionfruit powder with a bit of water, then stir in the pineapple juice. Warm some cream in a saucepan until it’s steaming, then toss in the white chocolate chips. Take it off the heat, wait about 5 minutes for the chocolate to get acquainted with the cream, then stir until smooth.
Mix in the pineapple-passionfruit liquid. If you’re using yellow food coloring to mimic the egg yolk, now’s the time to add it. Stir until the color is just right, then chill for at least 3 hours, or until it’s firm.
Assembling Your Masterpiece
Once everything’s chilled, fold the mango mousse into your ganache gently, then let it set in the fridge for about an hour. When you’re ready, pop the panna cotta “egg whites” out of their molds. Use a melon baller to scoop a little nest in each one – that’s where your “yolk” will go. If the panna cotta starts getting too warm, pop them back in the fridge.
Spoon your ganache into a piping bag fitted with a star tip, and pipe it into the cavities of your egg whites. Chill these beauties until you’re ready to serve. Just before serving, sprinkle on your green sprinkles, a dash of cinnamon, and red crystal sprinkles to complete the illusion.
Tips for Perfect Panna Cotta and Mango Passionfruit Filling
- Choose the right mold: Silicone egg molds work best for this recipe, offering easy release without damaging the delicate panna cotta.
- Bloom your gelatin properly: Ensure gelatin is evenly sprinkled over the cold milk and allowed to sit, ensuring it dissolves smoothly without clumps.
- Smooth mango mousse: For the smoothest texture, ensure the mango is fully ripe and blend until completely smooth before folding into whipped cream.
- Ganache consistency: If the ganache is too runny after chilling, beat it slightly with a mixer to thicken it before filling the eggs.
- Coloring the ganache: When using yellow food coloring, add it gradually and mix thoroughly to achieve a natural “yolk” color.
- Preventing sprinkle bleed: Apply sprinkles just before serving to maintain their color and prevent them from bleeding into the filling.
- Serving temperature: Serve immediately from the fridge to maintain the firmness of the panna cotta and the freshness of the mousse.
- Troubleshooting soft panna cotta: If the panna cotta doesn’t set, it may need more time in the fridge or a slight increase in gelatin for future attempts.
So, there you have it, Hungry People. Our April Fool’s Day treat might look like your standard deviled eggs, but they’re far from it. These cheeky little desserts are a fun way to surprise your friends and family, proving that looks can be deceiving. The blend of creamy cheesecake panna cotta with the tangy sweetness of mango and passionfruit is not just a visual trick but a treat for the taste buds as well.
Whether you’re aiming to pull a fast one on someone or just looking for a unique dessert to spice up your April Fool’s Day, these faux deviled eggs have got you covered. Just remember to keep the secret until they’ve taken a bite. Enjoy, and let the good times roll with this playful twist on a classic favorite.
April Fools’ Day Deviled Eggs (Mini Mango Cheesecakes)
Equipment
- sauce pan
- wooden spoon
- piping bags with large star tip (optional)
- baking sheet
Ingredients
For Panna Cotta Cheesecake "Egg Whites"
For Mango Passionfruit "Egg Yolk" Filling
- 1 ½ cup heavy cream
- 2 tablespoons passionfruit powder
- ¼ cup water
- ½ cup pineapple juice
- 11 oz white chocolate chips
- ¼ teaspoon yellow food coloring optional, to match "yolk" color
- 1 ½ – 2 cups mango mousse recipe follows, can sub regular whipped cream
- 6 tablespoons butter
For Mango Mousse
- 1 cup fresh mango cubes
- ¾ cup heavy cream
- 4 tablespoons powdered sugar
Toppings
- green sprinkles
- red crystal sprinkles
- green crystal sprinkles
- powder cinnamon
Instructions
For "Egg Whites"
- Pour 1/2 cup cold milk into a small bowl. Sprinkle the gelatin over the milk and whisk gently. Allow to bloom while heating the other half cup of milk with the heavy cream and vanilla in a saucepan over medium heat.
- Stir in the sugar into the saucepan. Bring the mixture to a simmer (do not let it boil), whisking until the sugar is completely dissolved. Remove from heat.
- Let the cream mixture cool for a few minutes, then whisk in the bloomed gelatin until completely dissolved.
- Cut the room temperature cream cheese into blocks and add it to the cream mixture, stirring constantly until completely melted. Cool to room temperature, ensuring it doesn't set. If it begins to set, gently reheat until liquid again and repeat cooling.
- Place egg molds on a baking sheet. Pour the panna cotta mixture into the molds, leaving about a quarter-inch at the top. Chill in the fridge to set, at least 3 hours or overnight.
For Mango Mousse
- Blend fresh mango until smooth. Pre-chill a large mixing bowl and the food processor blade for 30 minutes.
- Add chilled heavy cream to the food processor with the chilled blade, blending until lightly thickened. Add powdered sugar and continue to whip until thick. Avoid overmixing.
- Fold the mango puree into the whipped cream gently, cover with plastic, and chill for 3 hours or overnight.
For Pineapple Passionfruit Ganche
- Rehydrate passionfruit powder with water, then stir in pineapple juice.
- Heat heavy cream in a saucepan until steaming, then add white chocolate chips and remove from heat. Let sit for 5 minutes, then stir until smooth.
- Stir the pineapple-passionfruit mixture into the white chocolate. Add yellow food coloring if using, and chill for at least 3 hours or overnight.
- Once chilled, gently fold the mango mousse into the ganache and return to the fridge to set for another hour.
Assembling The "Eggs"
- Gently remove the "egg whites" from the mold. Use a melon baller to scoop out the center of each egg in the spot where you would expect to see a hard boiled egg without the yolk. (Eat or discard the centers). Chill again to keep the eggs from getting too warm or they may fall apart while filling.
- Scoop the ganache into a piping bag with a star tip. Pipe the ganache into each egg white cavity to look like deviled egg filling. Chill until ready to serve.
- NOTE: Do not garnish prior to serving or the colors of the sprinkles may bleed!Garnish with green sprinkles to look like green onion and a dash of cinnamon and red crystal sprinkles to look like paprika. Serve to April Fools – ENJOY!
