White chocolate sphere and eton mess

11 INGREDIENTS • 15 STEPS • 55MIN

White chocolate sphere and eton mess

Recipe

4.0

1 rating
If you fancy a little kitchen challenge, give this fabulously impressive dessert recipe a go. It can be a bit tricky to get the white chocolate sphere right, but when you do, just think how impressed your guests will be.
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If you fancy a little kitchen challenge, give this fabulously impressive dessert recipe a go. It can be a bit tricky to get the white chocolate sphere right, but when you do, just think how impressed your guests will be.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

55MIN

Total time

Ingredients

Servings
3
White chocolate sphere
800 g
white chocolate
Meringue Kisses
2
M&S free-range mixed size eggs
white only
100 g
caster sugar
Strawberry Coulis
100 g
M&S British strawberries
stalks removed and halved
1 tsp
icing sugar
1/2
M&S Remarksable Value lemon, juiced
Chantilly Cream
100 ml
double cream
1
vanilla pod
seeds scraped
To decorate
1 handful
raspberry, halved
1 handful
M&S British strawberry, quartered
to taste
mint
smallest leaves picked

Nutrition per serving

VIEW ALL
Calories
1762kcal
Fat
99.8 g
Saturates
60.6 g
Sugars
195.1 g
Salt
286.9 mg
Love This Recipe?
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White chocolate sphere and eton mess
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Heat the oven to 140°C.
step 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.
step 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.
step 4
Line a baking sheet with parchment paper, securing each corner with a dot of meringue. Pipe 15 meringue kisses onto the baking paper.
step 5
Transfer to the oven, immediately reduce the temperature to 120°C. Bake for 15 minutes, until the kisses have hardened on the outside.
step 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.
step 7
Inflate a balloon to approximately 12cm across. Sit each balloon on a ramekin.
step 8
Pour the melted chocolate over the balloons, using a 250ml glass jug. Transfer to the freezer to set.
step 9
Meanwhile, prepare the strawberry coulis. Tip the strawberries (100 g), icing sugar (1 tsp) and lemon juice (1/2) into a food processor and blend until smooth.
step 10
Pass through a sieve into a measuring jug and pour into the squeezy bottle. Set aside.
step 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.
step 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).
step 13
When the chocolate spheres are completely set, pop the balloon and carefully peel away from the inside.
step 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.
step 15
Place the chocolate sphere over the Eton Mess.
step 15 Place the chocolate sphere over the Eton Mess.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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