Vegan Eton mess with summer fruits

Eton mess with summer fruits

Eton mess with summer fruits

Eton mess is a quintessentially English dessert that encapsulates the taste of summer in one super simple dessert. Consisting of meringue, vegan whipped cream and summer fruits, this fresh and fruity dessert is perfect for when the sun is shining. 

Total Time: Prep time: 40 mins | Cook time: 1 hr 29 mins

Servings: 6

Total Time: Prep time: 40 mins | Cook time: 1 hr 29 mins

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • To make the meringue (makes around 25 small meringues):
  • Water from 1 tin 400g of chickpeas
  • 0.041666666666667 0.041666666666667 tsp cream of tartar
  • 25 25 g caster sugar
  • 0.083333333333333 0.083333333333333 tsp  vanilla essence
  • To make the whipped cream:
  • Coconut cream from the tin of 1 can full fat coconut milk
  • 0.66666666666667 0.66666666666667 Tbsp icing sugar
  • To put together the Eton mess:
  • Around 15 of meringue circles you made meringues should make up a bit more than a third of the whole Eton Mess mixture
  • All of the coconut cream you made
  • 2-3 cups fresh or frozen summer fruits such as strawberries and raspberries

Method

To make the meringue (makes around 25 small meringues):
  1. Method
  2. Pre-heat oven to 100⁰C. Line 2 baking trays with baking parchment.
  3. Drain the tin of chickpeas, keeping the liquid (keep the chickpeas for a different use).
  4. Put the chickpea water in a mixing bowl with the cream of tartar.
  5. Whisk the chickpea water and cream of tartar with an electric whisk for a few minutes, starting on a low speed and gradually building up.
  6. Add the sugar gradually (a tablespoon at a time), still gradually building up the speed, until you get firm glossy peaks. This can take well over 10 minutes, so please be patient.
  7. Add the vanilla essence extract and whisk well.
  8. Using a piping bag or just using a spoon, make small circles out of mixture onto the baking tray, about 3cm wide.
  9. Bake in the preheated oven for 90 minutes, or until the circles are firm and can easily be taken off the baking parchment.
  10. Allow the meringues to cool fully before using.
  11. Store in an airtight container for up to 3 weeks.
To make the whipped cream:
  1. Put the tin of coconut milk in the fridge for 4 hours or overnight so the coconut cream rises to the top.
  2. Put the mixing bowl and whisk beaters in the fridge for 15 minutes prior to making the recipe.
  3. Open the tin of coconut milk carefully. You will find the coconut cream has risen to the top. Scoop this out and place in the mixing bowl. The coconut water can be used in your next smoothie or in other cake recipes.
  4. Add the icing sugar. Whisk the sugar and coconut cream for around 3 minutes.
  5. Use the cream straight away or store in an airtight container in the fridge for up to 2 weeks.
  6. If you use after storing in the fridge, it may need another quick whisk before being used.
To put together the Eton Mess:
  1. Break up the meringues into chunks (around 4-5 pieces per meringue circle) and place in a mixing bowl.
  2. Add all the whipped cream and fruit, and carefully mix together.
  3. Spoon the mixture into bowls or glasses.
  4. Top with some extra fruit.
  5. If using frozen fruit, wait until these have defrosted before serving.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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