Easy recipe Mango 'egg' with toasted brioche

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about one litre/about one¾ pints bottled mineral water about fiveg alginate or algin powder (available from specialist online retailers) one hundredml/about three½fl oz whipping creamabout one cinnamonabout four clovesabout one star aniseabout three medium free-range eggsone hundredg/about three½oz soft brown sugarabout four slices briocheabout one tbsp vegetable oilabout thirtyg/about one¼oz unsalted butterabout twentyg/¾oz icing sugarabout oneg gluco powder, or similar edible calcium ions (available from specialist online retailers) one hundred and fiftyg/about fiveoz mangomangofiftyml/twofl oz Greek-style yoghurtcrackle crystals, to serve (optional) (available from specialist online retailers). Mango egg with toasted brioche. Andrew Turner uses the spherification technique made famous by El Bulli chef Ferran Adrià.. Mango egg with toasted brioche.