Food / 7 June, 2018 / My Baba
Eton Mess Souffle, Desiccated Raspberries, Pistachio Ice-Cream
Ingredients
Meringue
- 300g Egg Whites
- 600g Caster Sugar
Creme Pattisserie
- 500g Strawberry Puree
- 100g Caster Sugar
- 90g Corn Flour (All In Mixer, Blits, Cook In Pan Til Thick Set Aside)
ShortBread
- 125g/4oz butter
- 55g/2oz caster sugar, plus extra to finish
- 180g/6oz plain flour (Cream Butter And Sugar Till Pale, Fold In Flour Bake On 150c On A Grease Proof Tray For 35 Minutes Aprox)
Meringue Nests
- 300g Egg Whites
- 600g Caster Sugar (All In mixer, Whisk To Stiff Peaks Pipe On Grease Proof Tray Bake On 65c Over Night)
Method
- Butter Ramekins Ensuring You Brush Upwards On the Sides, Coat With Sugar, Place In Fridge.
- Egg Whites And Sugar In Mixer Whisk To Stiff Peaks, Warm Creme Pat Whisk To A Paste The Mix Little Meringue To Break It Up The Fold In Rest.
- Break Up The Meringue Nests And Shortbread, Add Desired Amount To Mix And Fold In.
- Pipe Mix In To Ramekins, Flatten With Pallet Knife, Place In Freezer Till Ready, If Frozen Microwave 30 Seconds.
- Then Bake On 180c For 9-12 Minutes
Recipe by The Hadrian Hotel