A very special dessert for a very special day! This mouth watering Exotic Eton Mess is perfect for celebrations over the Queens Jubilee!
Details
Servings
Prep time
20 minutes
Cooking time
2 hours
Dietary
Plant-Based / Vegan, Gluten-Free
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Ingredients
1/2 Cup Aquafaba (Water from Tinned Chickpeas)
1 Cup Caster Sugar
2 Fresh Mangos
1 Deseeded Pomegranates
2 Passion Fruits
250ml Oat Whipping Cream
100ml Oat Crème Fraiche
Method
- Pre-heat the oven to 100C.
- Whip the aquafaba with an electric mixer at high speed for a few minutes or until you create a thick white foam, the add in the sugar one spoon at the time. When the sugar is incorporated fully, transfer the mix to a piping bag.
- Line an oven tray with baking paper and pipe the meringue onto the paper. The smaller they are, the quicker they cook – usually a small meringue will cook in 1 – 1.5 hours and larger meringue will take 2 – 3 hours. To check if cooked, simply crush one with your finger to make sure it is dry all the way through.
- Cut the mango as per your choice, whip the cream and serve with crème fraiche, pomegranate and meringue. Garnish with sugar curls and passion fruit.