Name: White chocolate sphere and eton mess
Total time: 3300 s
Yield: 3
Ingredients: 800 gram white chocolate; 2 egg; 100 gram caster sugar; 100 gram strawberry; 1 teaspoon icing sugar; 1/2 lemon; 100 millilitre double cream; 1 vanilla pod; 1 handful raspberry; 1 handful strawberry; to taste mint

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 (2 g) 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.

White chocolate sphere and eton mess

RECIPE

Ingredients

White chocolate sphere

Meringue Kisses

Strawberry Coulis

Chantilly Cream

To decorate

Method

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