Try this Eton mess(dessert) recipe, or contribute your own.
Suggest a better description-Ensure the glass bowl you use is clean and totally dry.
-Always use an electric whisk and use caster sugar never granulated(this make them look speckled) and sugar syrup makes them weep.
- The cream filling and coulis quantities may need altered depending on what you choose to serve your Eton mess in.
MERINGUES
1. Line a baking sheet with parchment and preheat the oven to 130 degrees.
2. Separate the eggs and add the whites to a clean, dry glass bowl. Whisk the egg whites on full power with an electric whisk for 5 minutes. The whisk should come out the egg whites cleanly and the whites should stay in the bowl and not pull up with the whisk or flop back down when the whisk is removed. Then turn the whisk back on tip in the caster sugar, count to two and turn the whisk off. Using a metal spoon gently fold the mixture for one minute more to ensure there are no pockets of sugar anywhere. Spoon the meringue mix onto the baking tray and flatten slightly. You may need two trays as they spread slightly when cooking. Cook for 1 hour.
CREAM
3. In a small bowl, whisk together the crème fraîche, Icing sugar, and vanilla until smooth.
In a separate large bowl, whip the cream until it reaches stiff peaks-add the chantifix sachet if it is not whisking.
Add the crème fraîche to the bowl with the whipped cream. Use a rubber spatula to gently fold them together until smooth and blended.
Serve immediately or cover and refrigerate until ready to use. If refrigerated, whisk gently a few times before serving.
STRAWBERRY FILLING
4. Save 200g of the strawberries and set aside to defrost. Put the other 400g of strawberries in a saucepan with a splash of water and lemon juice and the 2 tablespoons of caster sugar and cook until strawberries are soft. Blend with a hand blender and pass through a sieve to get rid of any seeds. Leave to cool.
TO ASSEMBLE
5. Gently mix some of the strawberry coulis through the cream to give a slight swirl of colour. In a glass add some crushed meringues few whole strawberries and a dollop of cream, add some more coulis on top of the cream and layer until it reaches the top of the glass. Lastly add some crushed meringue and a mint leaf.
- This same recipe can be made using frozen raspberries if you prefer, although it is not the traditional way.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (92g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 225 | ||
Calories from Fat: 63 (28%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.1g | 9 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 18.5mg | 6 % | |
Sodium 56.5mg | 2 % | |
Potassium 88.5mg | 2 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 39.1g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 225
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.