Eton Mess

Servings: Serves: 2

Nutritional Information:

Per serving (295g)

Calories 494, Fat 26g, Saturates 1.9g, Carbohydrate 60g, Sugars 40g, Fibre 8g, Protein 12g, Salt 0.15g


Ingredients

For the meringues

60ml (1/4 cup)
50g (1/4 cup)

For the Chantilly cream

For the strawberry sauce

100g (3 1/2 oz)
1 tbsp
Water

To serve

100g (3 1/2 oz)

Method

1

Preheat the oven to 130°C/250°F/ Gas ½. To make the meringue, add the aquafaba and cream of tartar to a mixer (or use an electric hand blender) and whisk until stiff peaks have formed.

2

Slowly add the coconut sugar to the aquafaba, whilst continually whisking; the meringue will start to go brown as the coconut sugar dissolves. Keep whisking until glossy stiff peaks have formed.

3

Transfer the meringue mix to a piping bag and pipe 2-inch rounds onto a lined baking tray. Place the meringues into the oven to bake for 40 minutes. Once baked, turn off the heat but leave the oven door closed for 1 hour before removing the meringues.

4

For the Chantilly cream, add all the ingredients to a blender and blitz until smooth. Then transfer the cream to the fridge, to chill.

5

For the strawberry sauce, blend all the ingredients together until smooth, then transfer to the fridge.

6

To assemble the Eton mess, layer the Chantilly cream, crushed meringue, strawberry sauce and sliced strawberries in a glass. Serve immediately.

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