Gastronomixs

Eton mess restyled

Eton mess is an all-time favourite and, because of its familiarity, makes for the perfect basis to create a new dessert. While traditionally a mishmash of different flavours, we have now transformed this composition into a refined dessert. The basic ingredients remain the same, but by playing around with the components a spectacular result has been achieved.

Serves 20.

Eton mess restyled

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Ingredients

1

kg

strawberries

20

ml

lemon juice

 

 

lemon zest

80

g

sugar

100

ml

water

8

leaves

gelatin

450

ml

whipping cream

View this component

1

kg

strawberries

200

g

elderflower syrup

1

 

lemon, zest

80

g

ProSorbet

100

g

calamondin juice

10

g

sugar

1.2

g

agar agar

400                                

ml

tonic

100

ml

gin

20

g

lime juice

50

g

ProEspuma Fred

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125

g

softened butter

175

g

cane sugar

115

g

flour

140

g

ground almonds

1

g

baking powder

1

 

vanilla pod

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1

tray

strawberries

As needed:

 

basil leaves

Preparation method: fresh strawberry bavaroise
  • Bring the water and sugar to the boil until the sugar dissolves and then cool.
  • Remove the hulls from the strawberries.
  • Purée the strawberries together with the sugar water, lemon juice, and lemon zest in a blender.
  • Pass through a fine-meshed sieve.
  • Soak the gelatin in cold water.
  • Carefully melt the gelatin with a little leftover water in a small pan before adding it to the puréed strawberries.
  • Leave the mixture until it just starts to gel.
  • In the meantime, whip the cream until it is slightly thicker than the consistency of yoghurt.
  • Next, fold the slightly gelled strawberry purée into the whipped cream using a spatula.
  • Pour into the desired mould and leave it to firm up.
  • Place in the freezer.
  • Remove from the moulds only once completely frozen.
Preparation method: strawberry and elderflower sorbet
  • Mix all the ingredients together.
  • Transfer to Frix-Air or Pacojet cups and freeze at -20°C for 24 hours.
Preparation method: calamondin gel
  • Bring the juice, sugar, and the agar agar to the boil and cook for one minute.
  • Pass through a fine-meshed sieve and leave to cool and set.
  • Mix in a blender until you have a smooth, shiny gel and store in a squeeze bottle.
Preparation method: gin and tonic espuma
  • Mix all the ingredients and transfer to a 500ml siphon.
  • Put two cartridges in the siphon and store in the refrigerator until needed.
Preparation method: vanilla crumble
  • Mix the butter and sugar until smooth.
  • Then add the rest of the ingredients to create a lovely crumble.
  • Allow to set in the refrigerator for at least two hours.
  • Bake in an oven preheated to 150°C for fifteen minutes. 
Finishing and presentation
  • Clean the strawberries by removing the hulls. Halve or quarter the strawberries depending on their size.
  • Create a sorbet using a Frix-Air or Pacojet.
  • Arrange the bavaroise on the plate.
  • Garnish with the strawberries and the vanilla crumble.
  • Pipe dots of the calamondin gel between the other components.
  • Pipe a little of the gin and tonic espuma on the plate.
  • Place a quenelle of strawberry sorbet on the plate.
  • Finish with the basil leaves.

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