Deconstructed eton mess

Deconstructed eton mess

By
From
Pana Chocolate, The Recipes
Makes
2
Prep
20 mins
Photographer
Armelle Habib, Chris Middleton

Our take on this quintessential English classic teams crisp ‘meringue’, berries and vanilla custard for a raw, modern dessert. Traditionally served in a glass, we’ve deconstructed ours and added seasonal berries and fruit. Additional citrus or extra zest in the meringue will add a brightness, while freeze-dried fruit will enhance the texture. Garnish with baby herbs and edible flowers for a pretty finish.

Ingredients

Quantity Ingredient
fresh strawberries or other fruit, sliced
1 quantity see method for ingredients
1 quantity see method for ingredients
baby herbs, to garnish
edible flowers, to garnish

Meringue

Quantity Ingredient
50ml coconut cream
2 teaspoons light agave nectar
3 tablespoons desiccated coconut

Equipment

Quantity Ingredient
blender
dehydrator
non-stick sheet
piping bag

Method

  1. Refrigerate the coconut cream overnight. When ready to use, scoop the solid cream off the top, discarding the water left in the can.
  2. To make the meringue, mix all the ingredients together in a bowl, then pour the mixture onto a non-stick sheet and dehydrate at 40°C for 24 hours.
  3. Every now and then, check the hydration of the meringue and flip it over. Once dehydrated, transfer to a mesh dehydrator tray to get more airflow and dry for a further 8 hours.
  4. Allow to cool, then break into shards.
  5. Assembly:

    Pile some fresh strawberries or other fresh fruit of your choosing on a plate along with some vanilla custard, raspberry jam, meringue shards and some freeze-dried strawberries. Garnish with fresh baby herbs and/or flowers if you have them.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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