Roasted plum Eton mess
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Roasted plum Eton mess
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A twist of a traditional Eton mess dessert using roasted plums instead of strawberries and toasted almonds to add another crunchy textural element.
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Ingredients
- 5 plum still firm, laved, ripe
- 2 Tbsp brown sugar
- ½ tsp cinnamon optional
- 250 ml cream 1 cup
- 1 Tbsp icing sugar
- 1 tsp vanilla extract
- 40 almond flakes or nibs + extra for decorating, toasted
- 120 - 140 meringue crumbled (approx. 6 medium
Instructions
- Roast the plums in advance and allow to cool before assembling and serving.
- Preheat the oven to 180C/350F.
- Cut the plums in half and place on a small baking tray and sprinkle over the sugar and cinnamon.
- Bake for 18 - 20 minutes until starting to release their juices but still firm. Allow to cool completely in the fridge or freezer.
- Whip the cream until a medium-firm peaks. Add the icing sugar and vanilla and whisk until combined.
- Add the crushed up meringues, and toasted almonds and fold this through the cream mixture.
- Cut the plums into small pieces and gently fold them with the juice through the cream and meringue. Reserve one of the plums to slice as garnish for the dessert (or use raw plum slices).
- Spoon this mixture into individual serving glasses and garnish with the plum slices and toasted almonds. Serve immediately or set aside in the fridge until you are ready.
Notes
- You can make all the elements for this dessert in advance and assemble them before serving or make them and allow them to chill for a short while in the fridge.
- The crunchiness of the meringue will soften with time spent in the fridge.
- It is better to combine all the well-chilled ingredients just before serving.
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