Let’s face it, almost everyone loves chocolate. This Easter if you are looking for an Easter egg recipe with a twist that will melt in your mouth, Chef Jason Ford has you covered.

Serves four (4).


  • 2 tbsp water
  • 3 tsp powdered gelatine
  • 1 cup cream
  • ½ cup caster sugar
  • 2 cups buttermilk
  • 1 tsp vanilla essence
  • 150g mango flesh
  • 8 chocolate Easter eggs (hollow hen egg sized)


  1. Combine cold water and gelatine – mix to a smooth paste
  2. In a saucepan add cream and sugar
  3. Warm over a medium heat until sugar has dissolved, do not boil
  4. Remove saucepan from heat and add the gelatine mixture, cool the cream mixture to room temperature
  5. Add the buttermilk and vanilla essence
  6. Cut the tops off each chocolate egg approximately 1/3 from the top
  7. Fill each of the eggs with pana cotta mixture and refrigerate overnight to set
  8. Blend mango flesh to a smooth puree
  9. Scoop a small hole out of the center out of each panna coptta egg, and spoon in some mango puree to resemble egg yolk
  10. Serve in egg cups, accompanied by fresh seasonal fruits


You may also like
Featured study area
Our facilities

Chef Jason Ford hospitality cookery teacher
Jason Ford
Leading Vocational Teacher - Hospitality

Chef Ford has more than 30 years of experience in the food service industry. He’s a professional chef, published author, and leading vocational teacher. Passionate about food, he is also heavily involved in his industry and local community.