When Henry's mum was feeding a family of 8 on the farm, a rustic dessert in the style of Eton Mess was the perfect solution. Henry always looked forward to his mums Eton Mess with seasonal fruits at the start of Autumn when the passion fruit was sweet and zingy and the nectarine tree was full of fruit. The addition of fresh cream from the farm's two diary cows, Juno and May, topped the dish off beautifully.
Ingredients and Methods
Meringue to be baked for 2.5 hours; 5 min to assemble
A Few drops
Whisk egg whites and vinegar in an electric mixer until soft peaks form. Sieve in cornflour and while beating, slowly drizzle in the sugar. Keep whisking until the meringue has reached stiff peak stage and all the sugar has dissolved. Test by rubbing a bit of the meringue between your fingers; it shouldn’t feel gritty.
Pipe the meringue onto a piece of baking paper and bake at 120 degrees for half an hour. Turn oven down to 100 degrees and continue cooking for a couple of hours until the meringue has a crisp shell but still a soft marshmallowy centre. Remove from the oven and let cool
Whip the cream with vanilla and sugar. Break up the meringue into bite sized chunks and chop fruit into uniform sized pieces. In a large serving glass, layer cream, meringue and fruit until the glass is full. Top with some passionfruit.
Chef Henry Honner
Henry Honner is the owner and Head Chef of Juno & May, Camberwell. His mandate is simple - to serve the freshest ingredients in the tastiest combination, based on the best dishes the world has to offer, irrespective of culture or country. (more)
here to view all of Chef Henry Honner's recipes.