Eton Mess Recipe

Berry Sorbet Eton Mess

Eton Mess Dessert

Berry sorbet, Chocolate mousse, Meringue

 

The components of this dessert can be enjoyed alone or all together in an Eton Mess style.

 

The sorbet:

 

1.25kg of berries (strawberry and raspberry) – can use frozen berries.

half cup sugar (can be slightly more depending on the sweetness you prefer)

2 Tbsp honey

Blend everything together, add a tablespoon of water if the mixture needs to be slightly loosened for blending purpose.

Place the mixture in an ice cream machine and churn or freeze for several hours.

 

 

The mousse: 

 

The sorbet is delicious with both dark and white chocolate.

This recipe makes a denser creamier mousse which can also be used as a cake filling.

 

255g 64% chocolate or good quality white chocolate

5 tbsp sugar (when using dark chocolate, not necessary when using white chocolate)

6 egg yolks

1.5 cup cream

1 cup milk

Create a custard by adding the milk, cream, egg yolks and sugar to a medium sauce pan over medium heat. Stir the mixture continuously to prevent it curdling. When the mixture can coat the back of a spoon it’s ready. While the custard is still hot, add the chocolate to a blender and pour the custard over the chocolate.

Blend until everything is smooth and thick. Put the mousse in a piping bag and let it set in the fridge.

Now is the time to taste (when no one is watching).

 

Our recommended serving suggestion:

A big dollop or quenelle of mousse, fresh and frozen raspberries, a scoop of sorbet and meringue pieces.

 

This vibrant and decadent dessert is sure to impress any sweet tooth, but tart enough to be enjoyed by all.

The Sorbet can also be added to vodka for a refreshing cocktail.