A glorious mess!
The weekend is here and with Lent coming to an end on Easter, last Sunday, there’s really no excuse for most people who’d given up desserts /sugar to not indulge in a little sweet something. And while you probably expect us to share a recipe that involves mangoes, this time around we thought we’d give you something different – a luscious dessert that incorporates berries.
For the uninitiated, Eton mess is a traditional English dessert consisting of a mixture of strawberries, broken meringue, and whipped heavy cream. First mentioned in print in 1893, it is commonly believed to originate from Eton College and is served at the annual cricket match against the pupils of Harrow School.
Element 1: French Meringue
Egg white: 50 gm
Caster sugar: 100 gm
Whisk egg white till fluffy and add sugar in parts till it is shiny and attains stiff peaks.
Pipe sticks, shards, and kisses on a tray with a silicon mat and bake at 90°C for 25 to 30 minutes, till completely dry.
Element 2: Berry Coulis
Frozen raspberry: 50 gm
Frozen blueberry: 50 gm
Raspberry puree: 50 gm
Caster sugar: 50 gm
Lime juice: 10 ml
Heat the frozen berries along with the raspberry puree and sugar till sugar dissolves and the puree thickens.
Add lime juice and boil for 1 minute. Take off the heat and let it cool completely.
Berry coulis: 100 gm
Gelatine: 4 gm
Ice cold water: 12 gm
Weigh out 100 gm of the berry coulis. Soak gelatine in ice cold water and once bloomed, melt and add to the berry coulis. Place in quenelle mould and freeze till set.