A week after coming back from France it’s safe to say I’m still easing myself back in on the baking front by going for the dessert that probably requires the least amount of finesse possible: eton mess. But, being modest as per, it did taste pretty good, so I personally am not complaining.
As with many of the recipes I have been doing recently, there is nothing massively complicated about this dessert. That said, I managed to mess up what is essentially just meringue, cream and fruit while I was on season several times so I feel like I need to prove that I am still capable of baking on some front. The joys of eton mess is that, since you crush up the meringue anyway, it doesn’t really matter if you slightly over whip it or add the sugar at the wrong time as it tastes pretty delicious regardless; this was definitely my fall back on several occasions. But now I am back in my own kitchen with all my equipment I haven’t had any problems, so I am essentially going top go for the ‘bad workman blames his tools’ approach and blame a dodgy whisk with one speed for all the failed attempts while I was away.
Other than the meringue the recipe is very simple. All it involves is cooking some blackberries down with some sugar and ginger syrup, and stirring it through some whipped cream with some ginger and the meringue. Obviously you can play around with the flavours and be more adventurous than me (it probably won’t be hard) but I do have to say you can’t go wrong with ginger and blackberry. Either way I hope you enjoy!
Blackberry and Ginger Eton Mess (serves 4-6)
- 2 egg whites
- 100g caster sugar
- 1 small punnet of blackberries
- Approx. 2 tbsp. ginger syrup, plus 2 balls of crystallised stem ginger
- 2 tbsp. caster sugar
- 200ml double cream
- To make the meringue preheat your oven to 170C/ 150C Fan
- Starting whisking the egg whites on a slow speed, gradually increasing it until soft peaks start to form.
- With the whisk still running start adding the sugar about a tablespoon at a time, waiting a few seconds in between each addition. Once all the sugar is added increase the speed and continue to whisk until you can no longer feel any grains of sugar.
- Spread the meringue onto a lined baking tray and bake for 30 minutes, then turn the oven off (without opening the door) and leave for at least an hour.
- Meanwhile put all the blackberries (apart from any you may want to use for decoration) in a saucepan with the ginger syrup, the sugar and a splash of water. Break the berries down slightly with the back of a spoon and heat until the sugar has melted and the mix begins to thicken. Leave to one side to cool.
- Whip the cream in a large bowl and add the crushed up meringue. Finely chop the stem ginger and stir this into the mix as well (again leaving out any you want to use for decoration on the top). Finally add the blackberries (you made need to loosen this with another small splash of water) and stir through slightly to create a marble effect.
- Spoon into glasses and top with any left over ingredients to serve.