A sweet treat for your Valentine

Eton Mess - with love from Otro

Eton Mess

Ingredients Instructions
  • For the pistachio mousse:
  • 50g whipping cream
  • 15g sugar
  • 40g pistachio paste
  • 150g cream (whipped)
  • 1.5g silver gelatine leaf
  • For the meringues:
  • 50g egg whites
  • 110g icing sugar
  • 25g white balsamic vinegar
  • A pinch of cream of tartar
  • To make the Pistachio mousse, soak the gelatine in a bowl of cold water for 5-10 minutes until soft.
  • In a saucepan over a medium heat, bring the 50g of whipping cream and sugar to a boil.
  • Squeeze the excess water from the soaked gelatine, add to the cream and sugar mixture and let it dissolve.
  • Add the pistachio paste to the pan and make sure to mix well until it is evenly distributed.
  • Remove from the heat and allow to cool slightly before gently folding in the 150g of whipped cream. Chill in the fridge.
  • For the white balsamic meringues, preheat your oven to 70ºC.
  • Whisk the egg whites until frothy. Add icing sugar and a pinch of cream of tartar to the egg whites and continue to whisk until the mixture forms stiff peaks that hold their shape.
  • Add the white balsamic vinegar and whisk for a final minute.
  • Transfer the mixture to a piping bag and pipe small meringues onto a baking tray lined with silicone paper. Cook in the oven for about 3 hours until crispy. Allow to cool.
  • When assembling the dish, halve your strawberries. Pipe your chilled pistachio mousse into small domes on a plate around the size of your meringues then add some small scoops of good quality strawberry ice cream.
  • Arrange your strawberry halves and mini meringues on the top. Finish with some fine gratings of green pistachio and your dessert is complete!

Recipe © Otro Restaurant | https://www.otrorestaurant.co.uk/