It may well look like a mess but this tasty dessert has been a traditional English favourite for centuries and Andreas Nielsen, executive chef of Fortitude Valley’s Waterloo Hotel, shares his version below…
What is Eton Mess?
The traditional dessert known as Eton Mess is, at its most basic, a mixture of strawberries, cream and crumbled meringue which is served at the annual cricket match between England’s toney Eton College (where Princes William and Harry were educated) and a rival school. Now there are as many modern interpretations as there are would-be celebrity chefs around the world and it’s become a picnic-day favourite –cricket or not.
8 meringues (day old ones are best for this recipe)
200ml pouring cream
1 vanilla pod (scraped, flesh discarded)
100g frozen raspberries
100g caster sugar
50g roasted pistachios
Callebaut white chocolate callets
1 punnet fresh raspberries or strawberries to garnish
Raspberry ice cream
- 6 medium to large glasses
Pre-heat oven to 150°C then roast pistachio nuts to release flavour for approx 10 minutes. Whisk cream, half caster sugar and vanilla seeds until semi-stiff peaks form and set aside.
Meanwhile in a thick-base saucepan combine frozen raspberries and remaining caster sugar and reduce on a medium heat until the sugar has dissolved, set aside and allow to cool completely.
Once all of your ingredients have cooled, you can start to assemble your Eton Mess. Start by placing layers of cream and raspberry coulis, then add a scoop of ice cream and some meringue, then repeat steps until your glass is almost full, remember to sprinkle generously with pistachios and white chocolate callets.
Garnish at the end with fresh raspberries or strawberries, even some pistachio fairy floss (by Pashmak), which is available in various flavours (vanilla, chocolate, saffron, pistachio) at Black Pearl, Fino oods or call Jimele Distribution on 3808 2037 for stockists for Pashmak and Callebaut.