To lift our spirits at Kitche HQ Chef Dan whipped us up his summery No Waste Eton Mess – and we can definitely say it did the trick ☀️
Chef Dan: No Waste Eton Mess is another one of those recipes that I think is great for using up those ingredients that might only have a day or two left and bring a little joy to your mouth at the same time! Do you have eggs on the way out, make meringue! It’s a lot easier than you think… Have cream about to go off, make a sweet whipped vanilla cream….. Have berries on the turn, make an easy sauce or even just use frozen fruit so you can have this dish all year round!
Ingredients:
3 large egg whites, at room temperature
A pinch of cream tartar
175g white caster sugar
500g Any berries, hulled and roughly chopped
450ml Double cream
½ tsp Vanilla extract
🍓Meringue
Pre heat oven to 160 degrees. Carefully split the eggs and place the whites in a large clean bowl and start to whisk. Once the whites start to thicken, add a pinch of cream tartar and slowly add the sugar bit by bit as you continue whisking until you have shining stiff peaks.Place some parchment paper on a baking tray and then spoon small amounts of the meringue mix onto the tray and bake for around 45 mins.
🍓Cream
In a large bowl whisk the cream with the vanilla and sugar until the cream thickens. Be careful not to over whisk so the cream doesn’t split.
🍓Coulli
Roughly chop your fruits and place in a saucepan. Add the sugar and a tiny splash of water. Bring everything to a boil and then drop the heat to a simmer. Cook until the fruit goes very soft and remove from the heat and allow to cool down.
🍓Eton Mess
Crush the meringues on top of the cream. Spoon in some couli.Mix together but don’t mix too much, you just want everything to combine and the coulli to marble throughout the mix. Place in a bowl, sprinkle over some berries and chopped mint… Enjoy!
You can also use the leftover strawberry stems to flavour your water, making it deliciously sweet!
