Simon’s Strawberry Eton Mess
Desserts
Food
Simon Ball, head chef, The Restaurant, Ribby Hall Village, Lancashire
5 Servings
Ingredients
PAVLOVA MERINGUE
Egg whites 100g
Caster sugar 200g
Cornflour 10g
STRAWBERRY AND LIME SORBET
Strawberry puree 400g
Stock syrup 200g (equal quantities sugar and water)
Black pepper pinch
Limes 2 juiced
MASCARPONE AND VANILLA CREAM
Mascarpone cheese 150g
Vanilla pod 1 split and scraped
Icing sugar 30g
Gelatine leaf 1 soaked in cold water
Lime 1 juiced
STRAWBERRY SAUCE
Strawberry puree 300g
Caster sugar 100g
Pectin 2g
STRAWBERRY AND LIME JELLY
Strawberry puree 100g
Stock syrup 100g
Gelatine leaf 1 soaked in cold water
Lime 1 juiced
STRAWBERRY FOAM
Strawberry puree 100g
Hyfoamer 1g
Xanthan gum 0.2g
Method
-
PAVLOVA MERINGUE
- Pre-heat oven to 100ºC
- Whisk egg whites to full volume, for approximately 5 minutes
- Slowly add 150g of the caster sugar until it looks glossy, then mix remaining with the cornflour and whisk in briefly on a slow speed
- Pipe out onto silicone paper in small 50 pence piece size domes, sprinkle with freeze dried raspberries
- Bake for approximately 30 minutes or until you can gently lift the meringue off the baking tray -
STRAWBERRY AND LIME SORBET
- Mix all ingredients together and churn in an ice cream machine -
MASCARPONE AND VANILLA CREAM
- Gently melt gelatine leaf with lime juice
- Add all remaining ingredients together and whisk thoroughly. Store in fridge to set -
STRAWBERRY SAUCE
- Bring puree and sugar to the boil
- Add pectin and boil for one minute. Strain and cool -
STRAWBERRY AND LIME JELLY
- Gently melt gelatine with lime juice and gently mix all ingredients together avoiding air bubbles
- Set in fridge in a small shallow container
- Once set, cut into cubes -
STRAWBERRY FOAM
- Whisk all ingredients together on a high speed for five minutes until a thick meringuelike foam is achieved
- Place in a piping bag
