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Eton Mess

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A delicious melange of fresh strawberries, meringue and whipped cream, this sweet is said to have been invented at Eton College.

 

 

For 6 :

 

  • 100g de meringues
    (40g egg white 
    60g caster sugar)
  • 600g strawberries
  • 60g icing sugar
  • 40cl whippingcream
    or double cream
  • 6 sundae glasses

 

Eton Mess

 

 

 

 

 

 

 

 

 

 

 




The individual elements can be prepared a few hours in advance but wait till the last minute to put together.


    • Préparing the meringue:
      Whip 1 large egg white till stiff, then add the 60gr caster sugar in 2 lots.  Increase the speed of your whisk and whip till the meringue will hold peaks.  Spread the mixture on a baking tray lined with baking parchment and cook at 100° in a fan-assisted oven for2 hours.  Leave to dry out on a rack.
    • Préparing the strawberry coulis :
      In a mixer, blend 170gr washed and hulled strawberries.  Strain through a sieve to remove the seeds.  Add the 60gr sugar and reserve in the fridge.  Wash and hull the remaining strawberries and cut into pieces (see photo).
    • Préparing the whipped cream: (it resembles Chantilly cream but without the sugar).  Using a high-sided container previously chilled for an hour in the fridge, whip the cream at a slow speed for 5 mins, increase the speed and continue whipping for a further 5 mins until peaks form on the surface.  Set aside in the fridge.
    • Assembling:
      done at the last minute to prevent the meringue from going soft.
          Mix the whipped cream with the meringue broken into small pieces and add ¾ of the cut-up strawberries.  Fold in the coulis, taking care not to over-mix so as to preserve a marbled effect.  Divide between the sundae glasses and decorate with the remaining strawberries.
    • Bon appétit!

 

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Nougatine Glacé

User Rating: 5 / 5

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Everybody loves this dessert with almonds. It keeps in the freezer for up to a month.

 

 

For serves 8:

 

  • 160g almonds
  • 140g sugar
  • 30g water
  • 40cl full fat crème fraîche
  • 2 medium eggs,separated
  • 100g icing sugar
  • 2 tblsps marsala
  • 8 small glasses or ramekins

 

Nougatine Glacé

 

 

 

 

 

 






  • Refrigerate the crème fraiche and a large bowl.  
  • Line the glasses or ramekins with foil to simplify unmoulding after freezing. 
  • For the nougatine:
    Toast the almonds in a pan on a high heat for about 5 minutes.  Take out the almonds and put aside.  In the same pan, make a caramel with the sugar and the water.  As soon as the caramel is golden, throw in the almonds, tipping the pan to ensure they are fully covered with the caramel.  Then pour everything onto  sheet of baking parchment.  Spread out the mixture with a lightly oiled spatula.   Allow to cool so the caramel becomes solid, then whizz it in the food processor.  until  obtain a powder. 
  • Whisk the crème fraiche to thicken it.  Beat the egg yolks with 50 gr of the sugar until the mixture is light and airy, then add the Marsala. Whisk the egg whites intil stiff, adding the rest of the sugar bit by bit, until the mixture is smooth nd glossy.  
  • Gently mix the yolks, egg whites and cream with a spatula; then mix in the nougatine powder. 
  • Pour the mixture into the glasses or ramekins, smooth the surface, cover with clingfilm and freeze for 24 hours.  
  • Finishing
    Chocolate icing: in a bain-marie, melt 40g of chocolate and 30 gr of butter, mix well. To unmould the desserts, upend the ramekins or glasses, lift out the foil, then cover with chocolate icing.

 

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If you are going to serve this to children, omit the Marsala.

Variation: substitute the nougat with small pieces of Speculos (Belgian biscuits) soaked in coffee

 

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Peach Tiramisu

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The touch of tanginess softened by creamy mascarpone is a delight for the tastebuds.

 

 

For 4 sundaes :

 

  • 4 small peaches
  • 6 lady’s finger biscuits
  • 2 eggs
  • 40g rosemary honey
  • 150g mascarpone
  • 4 tbsp rosemary syrup
  • 4 sundae glasses

 

Peach Tiramisu

 

 

 

 

 

 

 

 

 

 

 

 

 





 


  • 1 hour in advance:  cut the peaches into dice and pour over the rosemary syrup.  Cover and leave in a cool place.
  •  ½ hour in advance take the mascarpone out of the fridge.  It will be easier to blend it in.
  • Separate the eggs.  In a large basin beat the 2 egg yolks with the honey until the mixture is frothy.
  • Add the mascarpone, mixing well until you have an even consistency.
  • Whip the 2 egg whites and fold delicately into the mixture with a spatula half at a time. 
  • Assembly:  crumble the lady’s finger biscuits and place some in the bottom of each sundae glass.  Divide the peaches and their juice between the dishes, and finally top with the cream mixture.
  • Cover the glasses with clingfilm and chill in the fridge for 4 – 12 hours.
  • Decorate with a slice of unpeeled peach and a verveine leaf.
  • Bon appetite!

   

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NB: eat within 24 hours, otherwise oxygenation will cause the peaches and cream to turn dull.

 

 

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Strawberry Tiramisu

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Impossible to resist the creaminess of this tiramisu perfectly matched with the acidity of the strawberries.  A touch of cardamom brings out the flavour of the strawberries.

 

For 6 people:

  • 9 ladies’ finger biscuits
  • 4 eggs
  • 70g caster sugar
  • 200g de mascarpone
  • 1 level teasp ricoré
  • 400g strawberries
  • 1 pinch cardamom
  • 1 teasp kirsch
  • 6 sundae glasses

Strawberry Tiramisu

 

 

 

 

 

 

 

 

 

 

 

 

 

The eggs should be at room temperature.  If they are too cold, immerse them in warm water.

  1. 1 hour beforehand:  cut strawberries into dice, add a pinch of cardamom, not more, a easpoon of sugar, and the kirsch, and mix together.  Cover and reserve in a cool place.
  2. Take the mascarpone out of the fridge ½ hr early, it will be easier to incorporate.
  3. Separate the eggs.  In a deep bowl, whip the egg yolks with the remaining sugar till the mixture is thick and creamy.
  4. Add the mascarpone and mix thoroughly.
  5. Add the ricoré and mix again.
  6. Whip the egg whites till stiff, then add to the mixture ½ at a time, folding them in delicately with a spatula.  Repeat with remaining half, taking care that the mixture stays light.
  7. To assemble the dessert :  Put crumbled ladies’ finger biscuits into the bottom of each sundae glass.  Spread the strawberries and any juice over them.  Finally top with cream.
  8. Cover the dishes with clingfilm and place in fridge for 4 – 12 hours.
  9. Decorate with a strawberry cut in 2 and a sprig of fresh mint.
  10. Bon appétite!
  11. Ne pas dépasser 24 heures pour le manger car l'oxydation ternit les fraises, et aussi la crème.
  12. Do not leave more than 24 hours before eating as oxygenation has a dulling effect on both strawberries and cream.

 

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Variation :  blend 2 teaspoons of diced strawberries and spread over the tiramisu just before serving.

 

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Iced melon soup

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You’ll love this chilled melon soup with its well-judged balance of flavours.

 

 

For 4 :

 

  • 2 melons 700g each
  • 30g Demerara sugar
  • 50g acacia honey
  • 1 lime
  • 1 mixer

 

Iced melon soup

 

 

 

 

 

  

Préparation: 20 min. 
Réfrigération: 2 hrs.

 

 

 




 

  1. Cut melons open, remove the seeds, then scoop out 12 balls using a melon scoop.  Dice the remaining flesh and put in the mixer.
  2. Wash the lime and grate the rind.  Squeeze out the juice and add to the melon flesh with the grated rind.
  3. lend till smooth with the sugar and honey.
  4. Pour the soup into a shallow dish and refrigerate for 2 hrs.  The time can vary according to your fridge but you should wait till the mixture is thick and soupy but not as firm as a sorbet mix.
  5. When the time is up, beat the mixture with a fork till evenly blended before dividing between the 4 serving bowls;  place 3 melon bowls in each dish, finishing with 2 mint leaves (these can also be chopped and sprinkled over the soup).

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