My Eton mess is a delightfully tasty and nutritious treat to enjoy this summer…dairy free and free from refined sugar, you’ll be loving how light you’ll feel afterwards! Strawberries are a very high antioxidant food and they’re bursting with vitamin c as well. The coconut milk that I have used in place of the traditional double cream is also rich in beneficial fat content and provides energy for the brain too along with being a natural antibiotic, too.
When I initially planned this dessert I was a little weary of the coconut milk and if it would work but it did because it’s so mellow and mimics the texture of double cream beautifully once whipped. So join me in giving my version a go, I am sure you will love how truly fun it is to make, you can get the kids involved too or for a group activity if throwing a dinner party, it’s a great ice breaker too as the guests can create their our Eton mess if an open bar is created, so laying out all three components with serving glasses and everyone just helping themselves. Xylitol is also used to create the meringue nests so it’s truly free from refined sugar as well, happy days!
To serve 4 you will need:
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 35 minutes
For the Strawberry Sauce:
A punnet of organic strawberries, hulled and halved (about 400g)
1 tablespoon of xylitol
2 tablespoons of filtered water
For the Cream:
1 can of organic coconut milk http://www.biona.co.uk/product-364-4.html
1 small carton/can of organic coconut cream (refrigerated overnight or for at least 2 hours beforehand)
1 tablespoon of organic maple syrup (refrigerated overnight or for at least 2 hours beforehand) http://www.meridianfoods.co.uk/Products/Other-ranges/Natural-Sweeteners/Organic/Maple-Syrup
For the Meringues:
4 egg whites (pasture raised)
2 tablespoons of xylitol http://www.totalsweet.co.uk/xylitol.php
From your kitchen:
An electric whisk or hand whisk
Three mixing bowls (one for each component of your Eton mess)
4 serving cups/tall glasses
A couple of tablespoons
A plastic spatula
A wooden spoon
A small saucepan
A baking sheet
A silicone baking sheet or baking parchment
First of all heat a small saucepan and tip in half the punnet of your strawberries. Heat them gently with your xylitol and water and let it simmer for about 5 minutes until a deliciously thick sauce forms, set aside to cool whilst you get your meringues ready.
I have purposefully prepared them at this stage to allow plenty of time for the sauce to cool down completely. Preheat the oven to gas mark 3/180°C and whip up the egg whites until they’re double in volume, add in your xylitol bit by bit and you will see a smooth and glossy mixture coming together.
Take a tablespoon and spoon them out onto your baking sheet, making small round meringue shapes – try not to make them big as we want them to cook quickly and the smaller they are the quicker this will happen. Bake for about 10 minutes until the meringues have taken on a light golden colour and are soft and squidgy inside. Take them out of your oven and allow to cool completely.
Finally prepare your coconut cream (my favourite part!). Simply take your spatula and scoop out your coconut cream filling and your coconut milk (the top solid part only please, NOT the watery part!) and just gently whisk together with your maple syrup. The most deliciously firm and creamy cream forms guys, its magic! You are now ready to assemble your Eton mess! I particularly love to set out an open bar of all three parts of the Eton mess and let my guests help themselves, I really hope you enjoy this healthy sweet treat guys, best enjoyed in the cool summer evening.
Thank you for taking the time to read and try my recipes!