Instructions: Peel and stone the mango, liquidize until smooth. Add the lemon juice and sugar to taste. Pass through a fine strainer and store in the fridge until needed.

Beat the yolks, sugar, salt and flour until pale. Bring milk to just before boiling point, flavour with the vanilla pod. Pour on to the yolk mix, pour into a clean pan, stir until boiling point and then pass through a fine strainer.

Cover and cool. Whip cream until soft peaks and fold in the cold cream mixture.

Soldiers:
Sieve the flours and salt into a bowl. Rub in the butter until breadcrumb texture. Mix in the sugar. Bind with the egg until you have a stiff paste. Press the mixture in to the tin to a depth of 1/4 inch. Bake in a pre set oven at 175C/375F until golden brown

(approximately 20 minutes).

Turn out whilst hot and cut quickly into fingers. Cool on a wire rack and when cold, store in an airtight container.

To assemble the dish place a little of the mango puree in the bottom of a clean egg shell. Cover with the vanilla cream and place more mango on the top to resemble the egg yolk. Place the biscuits on the side of the plate with granulated sugar and grated chocolate to resemble the salt and pepper.

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