VINAIGRETTE PROPORTIONS RECIPES
ETON MESS RECIPE | GOURMET TRAVELLER
Whether its creation was a happy accident or divine design, this thoroughly English dessert is heaven in a bowl.
Provided by Alice Storey & Emma Knowles
Categories Dessert
Total Time 1 hours 25 minutes
Prep Time 35 minutes
Cook Time 50 minutes
Yield Serves 10
Number Of Ingredients 11
Steps:
- For meringues, preheat oven to 120C. Whisk eggwhite and a pinch of salt in an electric mixer until firm peaks form (3-4 minutes). With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes). Sieve icing sugar and cornflour over, fold to combine, then spoon 8cm-diameter mounds onto oven trays lined with baking paper. Bake until meringues lift easily from trays and are crisp but not coloured (45-50 minutes), then turn off oven and cool completely in oven.
- Meanwhile, toss strawberries and caster sugar in a large bowl to combine, then set aside until juices begin to seep (20 minutes).
- Whisk cream, crème fraîche, icing sugar and vanilla seeds together in a separate large bowl until soft peaks form. Scatter a quarter of the strawberries in the base of a 3-litre serving bowl, spread with a quarter of the cream mixture, and coarsely crumble a quarter of the meringue over the top. Repeat layering with remaining ingredients.
- Scatter Eton mess with raspberries and extra strawberries and serve.
Nutrition Facts : ServingSize Serves 10
ETON MESS RECIPE - GOURMET TRAVELLER
Whether its creation was a happy accident or divine design, this thoroughly English dessert is heaven in a bowl.
Provided by Alice Storey & Emma Knowles
Categories Dessert
Total Time 1 hours 25 minutes
Prep Time 35 minutes
Cook Time 50 minutes
Yield Serves 10
Number Of Ingredients 11
Steps:
- For meringues, preheat oven to 120C. Whisk eggwhite and a pinch of salt in an electric mixer until firm peaks form (3-4 minutes). With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes). Sieve icing sugar and cornflour over, fold to combine, then spoon 8cm-diameter mounds onto oven trays lined with baking paper. Bake until meringues lift easily from trays and are crisp but not coloured (45-50 minutes), then turn off oven and cool completely in oven.
- Meanwhile, toss strawberries and caster sugar in a large bowl to combine, then set aside until juices begin to seep (20 minutes).
- Whisk cream, crème fraîche, icing sugar and vanilla seeds together in a separate large bowl until soft peaks form. Scatter a quarter of the strawberries in the base of a 3-litre serving bowl, spread with a quarter of the cream mixture, and coarsely crumble a quarter of the meringue over the top. Repeat layering with remaining ingredients.
- Scatter Eton mess with raspberries and extra strawberries and serve.
Nutrition Facts : ServingSize Serves 10
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