Cooking Instructions
1.
Heat the oven to 140°C.
2.
Firstly, make the meringue kisses. Tip the
egg whites (2)
and
caster (100 g)
into a large heatproof bowl. Place the bowl over a pan of simmering water. Whisk on a medium speed until the meringue reaches 60°C on a temperature probe.
3.
Remove the bowl from the heat and continue whisking until the meringue forms stiff peaks and is thick and glossy. Spoon into a piping bag fitted with a round nozzle.
4.
Line a baking sheet with parchment paper, securing each corner with a dot of meringue. Pipe 15 meringue kisses onto the baking paper.
5.
Transfer to the oven, immediately reduce the temperature to 120°C. Bake for 15 minutes, until the kisses have hardened on the outside.
6.
Make the chocolate spheres. Melt the
white chocolate (800 g)
in a large heatproof bowl set over a pan of simmering water. Heat until the chocolate reaches 28°C on a temperature probe, constantly stirring to evenly distribute the heat. Remove from the heat and continue to stir until the chocolate has fully melted.
7.
Inflate a balloon to approximately 12cm across. Sit each balloon on a ramekin.
8.
Pour the melted chocolate over the balloons, using a 250ml glass jug. Transfer to the freezer to set.
9.
Meanwhile, prepare the strawberry coulis. Tip the
strawberries (100 g)
,
icing sugar (2 g)
and
lemon juice (1/2)
into a food processor and blend until smooth.
10.
Pass through a sieve into a measuring jug and pour into the squeezy bottle. Set aside.
11.
For the chantilly cream, whip the
cream (100 mL)
and
vanilla seeds (1)
to firm peaks. Spoon into a piping bag fitted with a star nozzle. Place in the fridge until needed.
12.
To assemble, pipe dots of coulis onto the plate, place the meringues onto the dots to stop them moving around the plate. Then pipe dots of the cream in-between the meringue and decorate with the
raspberries (1 handful)
and
strawberries (1 handful)
Drizzle some of the coulis across the dish and then top with the
mint leaves (to taste)
.
13.
When the chocolate spheres are completely set, pop the balloon and carefully peel away from the inside.
14.
Warm a nonstick frying pan, then carefully melt the bottom of each dome to make an opening large enough to sit over the dessert.
15.
Place the chocolate sphere over the Eton Mess.