- Food & Drink
And so we come to the final recipe from the supper club. Given the loose English theme and our strong desire to keep things simple, Eton Mess for pudding was inevitable. It’s such a helpful dessert. You can make it ahead, keep all the elements in the fridge / a huge airtight container, put it together in 5 minutes and people’s socks will be knocked right off. Because cream and sugar together is delicious.
Rosewater, Cardamom & Peach Eton Mess
For the meringue:
10g shelled pistachios
3 medium egg whites
A pinch of fine sea salt
175g caster sugar
1 tsp cornflour
2 tsp rosewater
1 tsp cider vinegar
A few drops of pink food colouring
For the poached peaches:
500ml cold water
225g caster sugar
8 cardamom pods
8 ripe peaches
400ml double cream
1 Heat your oven to 140°C/Fan 120°C/ Gas 1. Line a baking tray with baking paper and set aside. Roughly chop the pistachios, rubbing off any loose skins.
2 Put the egg whites in a clean, grease-free, non-plastic bowl. Add a pinch of salt and then whisk till the whites are thick and standing in peaks. Slowly whisk in the sugar, a spoonful at a time, till the sugar is combined and the meringue is thick, glossy and standing in stiff peaks.
3 Add the cornflour, rosewater and cider vinegar to the meringue and fold it through with a spatula. Add a few drops of pink food colouring and drag the spatula through the meringue a few times to ripple it.
4 Scoop up large tablespoons of the mixture and drop them onto the tray to make 8 meringues. Bake for 45 mins till crisp, then turn the oven off and let the meringues cool in the oven with the door open.
5 Make the poached peaches: put the water and sugar in a large an. Bash the cardamom pods to split them a little and drop them in. Gently heat so the sugar dissolves, then bring to a gentle boil.
6 While the syrup is simmering, halve the peaches and scoop out the stones. Add them to the syrup. Simmer for 5 minutes, then scoop the peaches out of the syrup and put them into a bowl to cool. When they’re cool enough to handle, peel the skins off them. Roughly chop them.
7 Whip the cream till it stands in soft peaks. Serve the meringues with the peaches, cream and a little drizzle of the cardamom syrup.
On September 11, 2016 By ginandcrumpets
My name is Jassy Davis and I'm a freelance food writer, recipe developer and food stylist. I write for magazines, websites and I'm the co-author of The Contented Calf Cookbook.
You can contact me at email@example.com
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