Eton mess with summer fruits by The Vegan Larder

2018-06-19T21:57:21+00:00June 19th, 2018|Categories: Food|Tags: , , |0 Comments

Eton mess is a quintessentially English dessert that encapsulates the taste of summer in one super simple dessert. Consisting of meringue, vegan whipped cream and summer fruits, this fresh and fruity dessert is perfect for when the sun is shining. 

Vegan Eton mess

Vegan Eton mess with summer fruits

Recipe by The Vegan Larder (www.theveganlarder.com)

Serves: 6 | Prep time: 40 minsCook time: 1 hr 29 mins

Ingredients

To make the meringue (makes around 25 small meringues):
  • Water from 1 tin 400g of chickpeas
  • ¼ tsp cream of tartar
  • 150 g caster sugar
  • ½ tsp vanilla essence
To make the whipped cream:
  • Coconut cream from the tin of 1 can full-fat coconut milk
  • 4 tbsp icing sugar
To put together the Eton mess:
  • Around 15 of meringue circles, you made meringues should make up a bit more than a third of the whole Eton Mess mixture
  • All of the coconut cream you made
  • 2-3 cups fresh or frozen summer fruits such as strawberries and raspberries

Method

To make the meringue (makes around 25 small meringues):
  1. Method
  2. Pre-heat oven to 100⁰C. Line 2 baking trays with baking parchment.
  3. Drain the tin of chickpeas, keeping the liquid (keep the chickpeas for a different use).
  4. Put the chickpea water in a mixing bowl with the cream of tartar.
  5. Whisk the chickpea water and cream of tartar with an electric whisk for a few minutes, starting on a low speed and gradually building up.
  6. Add the sugar gradually (a tablespoon at a time), still gradually building up the speed, until you get firm glossy peaks. This can take well over 10 minutes, so please be patient.
  7. Add the vanilla essence extract and whisk well.
  8. Using a piping bag or just using a spoon, make small circles out of mixture onto the baking tray, about 3cm wide.
  9. Bake in the preheated oven for 90 minutes, or until the circles are firm and can easily be taken off the baking parchment.
  10. Allow the meringues to cool fully before using.
  11. Store in an airtight container for up to 3 weeks.
To make the whipped cream:
  1. Put the tin of coconut milk in the fridge for 4 hours or overnight so the coconut cream rises to the top.
  2. Put the mixing bowl and whisk beaters in the fridge for 15 minutes prior to making the recipe.
  3. Open the tin of coconut milk carefully. You will find the coconut cream has risen to the top. Scoop this out and place in the mixing bowl. The coconut water can be used in your next smoothie or in other cake recipes.
  4. Add the icing sugar. Whisk the sugar and coconut cream for around 3 minutes.
  5. Use the cream straight away or store in an airtight container in the fridge for up to 2 weeks.
  6. If you use after storing in the fridge, it may need another quick whisk before being used.
To put together the Eton Mess:
  1. Break up the meringues into chunks (around 4-5 pieces per meringue circle) and place in a mixing bowl.
  2. Add all the whipped cream and fruit, and carefully mix together.
  3. Spoon the mixture into bowls or glasses.
  4. Top with some extra fruit.
  5. If using frozen fruit, wait until these have defrosted before serving.

Original recipe here

 

www.theveganlarder.com

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About The Vegan Larder

Vanessa & Louise-Claire are the vegan foodies behind The Vegan Larder who have teamed up to create delicious, kind and sustainable foods. They aim to make veganism easy, fun and to de-scarify (new word- we’re going there) vegan cooking. Vanessa & Louise-Claire are the vegan foodies behind The Vegan Larder who have teamed up to create delicious, kind and sustainable foods. They aim to make veganism easy, fun and to de-scarify (new word- we’re going there) vegan cooking. 

The Vegan Larder offers a brand new Vegan Subscription Box, plant-based recipe creation, food consultancy for restaurants, cafes & caterers and a 1:1 mentoring service for those who would like to go vegan. 

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