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Strawberry Eton Mess with vanilla and fresh mint

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Rate this recipe 4.5/5 (22 Votes)

Ingredients

  • The eton mess:
  • 180g fromage blancs
  • 2 sheets of gelatine
  • 50 g of caster sugar
  • 1 vanilla bean
  • split and scraped
  • 250 g strawberries
  • 200 ml of whipping cream
  • The strawberry sauce with mint:
  • 150 g strawberries
  • 40 ml of water
  • 15 g of caster sugar
  • 8 mint leaves
  • Dressage:
  • 2 large meringues
  • 1 bunch of mint
  • 150 g strawberries
  • crystallized mint leaves
  • silver leaf

Details

servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 2mins
Cost Budget Friendly

Preparation

Step 1

The strawberry sauce with mint:
Heat the water in a saucepan with the sugar over high heat, until boiled to a syrup. Stop the cooking, add the mint leaves, cover and allow to cool and infuse for at least 30 minutes.
Hull the strawberries, cut into pieces and put them in a blender. Add half the filtered syrup, blend, then add the rest of the syrup if the consistency of coulis requires. Reserve.

Step 2

The Eton Mess:
Hull the strawberries. In a bowl, mash the coarsely chopped strawberries with a fork. Soak the gelatine in a bowl of cold water. Meanwhile, warm the fromage blancs in a small saucepan with the vanilla bean, split and scraped. Stir in the softened gelatine, squeezed and drained. Mix well, then pour in the crushed strawberries. Add the sugar, mix well. Whip the cream into a whipped using a food mixer. Then incorporate the whipped cream gently into the strawberry puree with a spatula. Pour the mousse into a half sphere silicone moulds, and place in the freezer for minimum 2 hours.

Step 3

Presentation: Break up the meringues into a coarse powder using a blender. Hull the strawberries and slice them thinly. Place them in a rosette in the centre of the plate using a cake ring. Place a few fresh mint leaves. Turn out the half spheres of Eton Mess from the moulds, and stick them together, two by two, smoothing the joint, to make balls. Roll the ball in the meringue powder, and place it in the centre of the strawberries. Leave to set at room temperature about 30 minutes, fill a pipette with the coulis sauce, and stick it in the ball. Decorate with an edible silver leaf.

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