Gastronomixs

Eton mess

This is the most popular summer dessert the UK.

Eton mess

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Ingredients

160

g

egg whites

200

g

fine granulated sugar

 

 

salt

500

ml

whipping cream, unsweetened

400

g

strawberries

 

 

lemon

Preparation method

  • Degrease the mixing bowl of the planet mixer with the lemon juice.
  • Start beating the egg whites with a pinch of salt.
  • Add the sugar in three parts.
  • The egg white is beaten sufficiently if the sugar is completely incorporated into the egg whites and strands remain on the surface.
  • Spread half of the meringue on a silicone mat into a layer of 5mm in thickness.
  • Pipe the rest of the meringue with a piping bag into whichever shapes you like.
  • Dry the meringues in the oven at 110°C for two hours, or overnight in the drying cabinet at 60°C.
  • Allow the meringues to cool and store in a container with silicone granules, so that they remain crisp and dry.
  • Beat the cream, but stop before peaks start to form.
  • Clean the strawberries and cut into quarters.
  • Break the meringues into pieces.
  • Mix half of the cream with the meringues and strawberries.
  • Arrange in the glasses: a layer of meringue cream, a layer of whipped cream, strawberries, and another layer of the meringue cream.
  • Decorate with strawberries and piped meringues.

Serving suggestions

  • As a dessert on its own.
  • Serve in small glasses as a friandise served with coffee.

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