Galton Blackiston’s Tropical Eton Mess


This vibrant tropical Eton mess recipe from Galton Blackiston is a real sight to behold. Layers of sweet, fresh tropical fruit, French meringue and passion fruit curd are intertwined in a tropical take on this classic British dessert from Great British Chefs.

For the French meringue:
3 egg whites
180g of sugar

For the passion fruit curd:
3 small eggs
60ml of passion fruit juice, fresh
150g of granulated sugar
1 pinch of salt
65g of unsalted butter, cubed

To garnish:
500ml of double cream
1 mango, peeled and cut into 1cm dice
1 kiwi fruit, peeled and cut into 1cm dice
1/2 fresh pineapple, peeled, cored and cut into 1cm dice
2 passion fruits, halved with flesh and seeds scooped into a bowl
mint leaves
1 lime, zested
Toasted coconut flakes

1 To begin, make the French meringue. Preheat the oven to 100°C/gas mark 1/4 and line a baking tray with parchment paper.
Using an electric whisk, whip the egg whites to stiff peaks, then slowly sprinkle in the sugar a spoonful at a time whilst continuously whisking. The mixture will thicken up a little and have a nice gloss to it.
Using a spatula, spread the mixture quite thinly over the baking tray (you might need 2 trays) then place in the oven for around 1 hour, or until the meringue is crisp right through. Break into shards and store in an airtight container for up to 2 weeks.
To make the passion fruit curd, add the eggs, passion fruit juice, sugar, and salt in the Vitamix container in the order listed and secure the lid. Select Variable 1, switch the machine to Start and slowly increase the speed to Variable 10. Blend for 5 minutes.
Slowly reduce the speed to Variable 5 and remove the lid plug, leaving the machine running. Add butter, 1 piece at a time, through the lid plug opening, allowing the butter to completely incorporate between additions. Secure the lid plug, increase the speed to Variable 10 again and blend for 30 seconds. Transfer the curd to a container and set aside in the fridge to chill.
When ready to serve, add the cream to the Vitamix container and secure the lid. Select Variable 1, switch the machine to Start and slowly increase the speed to Variable 10. Blend for approximately 20 seconds.
Fold the curd through the cream in a large bowl and add three quarters of the chopped fresh fruit and three quarters of the meringue pieces. Spoon into serving glasses and top with the remaining fruit, meringue shards, toasted coconut, mint leaves and lime zest.

Recipe courtesy of Galton Blackiston via Great British Chefs. See here for more. 

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