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Chestnut and winter berry Eton mess Recipe

Ingredients for people


    For the fruit
  • Caster sugar : 75 g
  • Mixed frozen red berries : 200 g

    For the biscuit(s)
  • Caster sugar : 100 g
  • Egg white(s) : 50 g

    For the cream
  • Double cream : 600 ml
  • Sweetened 'crème de marrons' : 100 g
Method
  • 1For the fruit

    Mix the fruits with the caster sugar and place in a saucepan. Cook over a medium heat until the sugar has dissolved and the fruit has softened.


  • 2For the meringues

    Preheat the oven to 150'C.
    Whip the egg whites with the sugar until firm. Spread on a baking mat and bake for about 20 minutes or until firm and crispy.
    Allow to cool and then break into large pieces.

  • 3To serve

    Whip the cream to stiff peaks and fold in the chestnut puree. Fold the broken meringue pieces through the chestnut cream and pour into glasses. Top with the fruit compote and serve.

Chef's tip

«To give some extra crunch you could add poppy seeds or crushed almonds into the meringue. »

Crispy meringues and whipped chestnut cream served in a glass with a winter berry compote.

Rate this recipe :

(15 votes)

  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  0h

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