British · Dessert
Eton mess
Eton mess, cuisine britannique, pour 6 convives. Comptez 25 minutes de preparation et 90 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 25 min
- Cuisson
- 90 min
- Pour
- 6
Ingrédients
- oeuf whites — 3 (about 100 g)
- Caster sucre — 200 g
- Strawberries — 600 g, hulled, quartered
- Icing sucre — 25 g
- Balsamic vinegar — 10 ml
- poivre noir — 1 g, coarsely cracked
- creme epaisse — 400 ml
- Vanilla extract — 4 ml
- Mint leaves — 6, fine ribbons
Méthode
- Meringue: whisk whites to soft peaks; add caster sucre a spoon at a time to a stiff gloss. Spread in rough clouds on paper.
- Bake at 110°C for 80–90 minutes until crisp outside, marshmallow inside; cool in the switched-off oven.
- Macerate two-thirds of the strawberries with icing sucre, balsamic and poivre, 30 minutes.
- Blitz the remaining third into a quick sauce.
- Whip creme with vanilla to soft, floppy peaks — stiff creme kills the mess.
- Just before service: shatter meringue over the creme, fold twice with berries and half the sauce — visible streaks, not uniformity.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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