Eton Mess
The meringues used in this recipe have a rich, caramel flavour thanks to the coconut sugar. They pair perfectly with the light, fresh flavours of the strawberries and cream.
SERVES 2
For the meringues:
- 60ml (2 fl oz) aquafaba
- â…› tsp cream of tartar
- 50g (1.7 oz) coconut sugar
For the Chantilly cream:
- 120ml (4 fl oz) almond milk
- 100g (3.5 oz) blanched almonds, soaked overnight
- 1 tbsp agave syrup
- ½ tsp vanilla extract
For the strawberry sauce:
- 100g (3.5 oz) strawberries
- 1 tbsp agave syrup
- 1 tbsp water
- ¼ tsp xanthan gum
To assemble:
- 100g (3.5oz) strawberries, sliced
To serve
- Preheat the oven to 130°C/250°F/Gas ½. To make the meringue, add the aquafaba and cream of tartar to a mixer (or use an electric hand blender) and whisk until stiff peaks have formed.
- Slowly add the coconut sugar to the aquafaba, whilst continually whisking; the meringue will start to go brown as the coconut sugar dissolves. Keep whisking until glossy stiff peaks have formed.
- Transfer the meringue mix to a piping bag and pipe 2-inch rounds onto a lined baking tray. Place the meringues into the oven to bake for 40 minutes. Once baked, turn off the heat but leave the oven door closed for 1 hour before removing the meringues.
- For the Chantilly cream, add all the ingredients to a blender and blitz until smooth. Then transfer the cream to the fridge, to chill until serving.
- For the strawberry sauce, blend all the ingredients together until smooth, then transfer to the fridge until serving.
- To assemble the Eton mess, layer Chantilly cream, crushed meringue, strawberry sauce and sliced strawberries in a glass. Serve immediately.
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