Raspberry & Lemon Eton Mess

Raspberry & Lemon Eton Mess
Main INGREDIENTS
  • Eggs
Ingredients
Method

Ingredients

Meringue
  • 3 egg whites
  • 150g caster sugar
  • Pink food colouring (optional)
Raspberry Coulis
  • 100g raspberries
  • 20ml maple syrup
  • 1/2 lemon
Yoghurt
  • 150g greek yoghurt
  • 50g crème fraîche
To serve
  • Fresh raspberries
  • 2 tablespoons lemon curd
  • Icing sugar

  • Method

  • 1
    Pre-heat the oven to 110°C/90°C fan/Gas Mark 1/4. Whisk the egg whites in a very clean bowl to form soft peaks. Using a tablespoon, slowly add the sugar in intervals and ensure it is fully incorporated before adding the next spoonful. Whisk until all the sugar has been dissolved and the mixture is smooth and glossy. Add a couple of dots of food colouring, if using, and marble through the mixture using a fork.
  • 2
    Spoon the meringue in to the four dip bowls trying to create a bit of height and a nice swirl with the mixture. Place in the oven to bake for 75 - 90 minutes, until the meringue is crisp on the outside. Turn off the oven and allow to finish drying out and fully cool in the residual heat.
  • 3
    In the meantime, make the raspberry coulis. Place the raspberries, maple syrup and a squeeze of lemon in a pan along with a very small dash of water. Place over a medium heat and allow to reduce for 5 - 8 minutes. When a thick, jam-like consistency is achieved, remove from the heat and allow to cool. Pass through a fine sieve into a clean bowl to remove all the seeds.
  • 4
    To make the raspberry yoghurt place the greek yoghurt and crème fraîche in a bowl along with half the raspberry coulis. Stir together until full incorporated.
  • 5
    To serve, place the lemon curd in the microwave for a few seconds to loosen. Spoon the remaining coulis, raspberry yoghurt, lemon and fresh raspberries into individual bowls. Serve alongside the baked meringues and allow your guests to build their own eton mess.
  • 6
    Cook's Notes
  • 7
    To save time, the meringues can be made well in advance. Simply store the meringue bowls in a dry, sealable container until ready to serve.
  • 8
    For a more decadent version, swap the greek yoghurt for whipped double cream.