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Gariguette Strawberry Mess with Fennel Pollen Meringue

  • Feeds 5 - 6 people
  • Prep time 240m
  • Cook time 75m
Description

Our fruit purees are your new favourite secret ingredient: use them to make drinks, cocktails and desserts. Here, we have used gariguette strawberry puree to make an Eton mess that will blow your socks off. The fennel pollen meringue really adds the wow factor to this classic dessert. 

  1. Preheat the oven to 120C.
  2. Put the egg whites into a very clean mixing bowl and whisk to soft peaks.
  3. Whisk in the sugar 1 tablespoon at a time until the egg white mixture is stiff and glossy, then whisk in the 1 tablespoon fennel pollen.
  4. Line a baking tray with baking paper, using small blobs of meringue at each corner to stick the paper down.
  5. Divide the mixture into 6 craggy meringues, and bake for 1 hour 15 minutes, then turn the oven off and leave to cool slowly overnight or for at least 4 hours. This will leave them nice and chewy in the middle.
  6. When ready to assemble the mess, whip the cream and stir through most of the (hulled) strawberries. Crumble in some meringue, and mix.
  7. Divide the mixture into serving bowls and top with the strawberry puree and some more strawberries and fennel pollen. Serve immediately.

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