Celebrate Easter with a touch of originality!..
These cute eggs shape dessert are made out of a sweet raspberry gel that is encapsulated in a delicate vanilla mousse and then wrapped in a thin chocolate shell. Eggs are then served in a feuilles de brick strips nest. This recipe makes ≈2 dozens eggs, yielding 2.5 to 3 eggs per serving. Best suitable for egg silicone mold 3D Easter egg shape. Make 2 days ahead.

Raspberry gel can be subbed for preserves. Heat up raspberries, water and lemon juice and puree. Combine sugar and agar and add it to the puree. Bring to a boil a cook for 2 minutes stirring every so often. Let cool over a bath of ice water and once completely set, smooth out with an immersion blender; set aside.

Infuse hot heavy cream with vanilla for about 20 mins. Meanwhile, soak gelatin in cold water to soften and drain. Give a quick boil the the vanilla infused cream and pour in the white chocolate. Mix well, add gelatin and remaining but chilled heavy cream. Refrigerate ganache montée overnight prior to whip.

Whip chilled ganache montée to soft peaks (do not over whip otherwise, mousse won't spread well in the mold. Fill each egg cavity two-thirds full with the vanilla mousse and insert a dollop of raspberry gel right away. Seal tops with more mousse and even out with an offset spatula. Freeze eggs mousse for at least 12 hours prior to de-mold. Keep eggs frozen until ready to glaze.

Cut in half, fold and cut into thin strips a few feuilles de brick. Season with melted butter and shape into individual nests. You would need about 2 brick doughs to make one nest. Bake at 375ºF/190ºC for about 20 mins until golden brown.

Place 3 thawed eggs over a nest. Garnish with a couple of raspberries and a drizzle of raspberry gel and mint leave. Enjoy!