Exotic Eton mess

Exotic Eton mess

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

Our Eton Mess recipe is inspired by Eastern cuisine, combining sweet mango and blueberries with a pomegranate jus and a passion fruit cream. This dessert is as gorgeous to look at as it is to eat, and topping the Mess with pomegranate and passion fruit seeds provides freshness and crunch.

Ingredients

Quantity Ingredient
1 pomegranate
1 tablespoon caster sugar
1 small ripe mango, (160g)
1 large passion fruit
100ml whipping cream
1 punnet blueberries, (160g)
1 regular-sized meringue

Method

  1. Deseed the pomegranate by placing it curved side up over a bowl and bashing the skin of the halved fruit with a large spoon. Retain a small handful of seeds and place the rest in a pan with the sugar. Heat until you can extract all the juice by mashing with a potato masher, then strain and set aside.
  2. Cut off the mango ‘cheeks’ on either side of the large seed and cut a criss-cross pattern in each. Turn each half inside out, then cut off the cubes of flesh.
  3. Halve the passion fruit and scoop the seeds into a bowl.
  4. Whisk the cream until stiff. Add the juice from the passion fruit and half the passion fruit seeds to the cream and mix fully. Stir in half the mango and half the blueberries.
  5. Assemble the dessert by dividing the remaining mango and blueberries between two serving dishes. Crumble half the meringue over the fruit and pour the pomegranate juice over.
  6. Scoop the fruity cream mix on top. Crumble over the remaining meringue and sprinkle with the remaining passion fruit and pomegranate seeds.
  7. Serve immediately.
Tags:
Healthy
five a day
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