Foodie Friday #4 – Eton Mess

Hit the play button below to see how Nick and David make Eton Mess! The full recipe is just here.

Nick says…

It's Foodie Friday! I have a real passion for food, and having owned quite a few restaurants over the years I've picked up some great cooking tips.

Over the next few weeks we'll be giving you some quick and easy ways to make the food you cook every day at home even tastier.

Have a go and let me know how you get on!

David Moore

David Moore has been a prominent figure in the food industry since starting his career at The Box Tree, Ilkley over 30 years ago. He followed The Box Tree with a 6 year stint at Le Manoir aux Quat Saison in Oxford with Raymond Blanc, before founding Pied à Terre in 1991. L’Autre Pied followed in 2007 and a pop-up, Pieds Nus, in 2013.

Ingredients

• 165g caster sugar
• 3 egg whites from large fresh eggs
• 2 tbsp icing sugar
• Full fat creme fraiche
• Strawberries
• Shelled pistachios
• Grated chocolate

Method

• Firstly, pre-heat the oven to 150C
• Take a super clean bowl (you can wipe the bowl with kitchen roll and touch of vinegar to prepare it), and blend the egg until soft peaks form. The peaks should fall as you lift the blender out. Then slowly whisk in the caster sugar – the mix will have a bright sheen to it.
• Spoon the mix onto parchment on a baking tray, put it in the oven and reduce heat to 140c for one hour. Turn off the oven and leave longer as required – the meringue will become more crispy the longer you leave it in.
• Take half the strawberries, add icing sugar, and blitz with stick blender. Sieve, and strawberry coulis is ready. Cut up the remaining strawberries and sprinkle with a little icing sugar.
• Break up the meringue by hand and bring all ingredients together: meringues, strawberries, creme fraiche, and coulis.
• Finish with grated chocolate and crushed pistachios.

• Foodie Friday