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Easy

Eton Mess

Eton mess

Eton mess

  • Cooking time4 hour
  • Preparation time30 minutes
  • Servings10 portions
recipe image Eton Mess
Very low
Very Low
For the vanilla creme
For the guave ice cream
For the vegan meringue
  • 200 g OGGS®
  • 200 g caster sugar
  • 1/4 vanilla pod
For the fruit
  • 1 mango
  • 1/2 pineapple
  • 1/2 papaya
  • 3 fresh passion fruit
For plating
  • 1/4 mint
  • 1 kaffir lime
  1. For the vanilla crème: Blend Violife Creamy with 100ml Flora Plant 31% until smooth. In a separate bowl whip the 300ml Flora Plant 31% with sugar and vanilla, lime zest and mix until a stiff consistency. Combine the mixtures. Put in a piping bag.
  2. For the guave ice cream: Combine all ingredients except for the xanthan gum. Heat in a pan, add xanthan gum and blend. Put the mixture in ice cream machine
  3. For the vegan meringue: Defat the bowl and whisk needed for mixing. Add in the oggs and mix at the highest speed. Simultaneously, add slowly the caster sugar until a stiff consistency is formed. Add the Vanilla and spread out on a baking tray. Dry overnight or a minimum of 4 hours at 70 Celsius.
  4. For the fruit: Cut the mango, papaya, pineapple into 5 mm brunoise. Mix the above cut fruits in a large bowl together with the passionfruit
  5. Plating: Cut the mint leaves finely. Assemble the plate by piping 3 dollops of the cream in the center of the plate. Break the meringue in large pieces and place 3 parts into the bowl. Add a spoon of the fruit mixture in the middle. Place a quenelle of Guave ice cream on top of the fruit. Finish of with a little mint and grated Kaffir lime on top
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