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Deconstructed eton mess - Beni Orwell


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Ingredients

Raspberry coulis

  • 100 g caster sugar
  • 200 g fresh or frozen raspberries
  • 40 g fresh lemon juice

Ice cream

  • 600 g thickened cream
  • 1 can condensed milk
  • 1 tsp Vanilla Paste

Lemon curd

  • 2 lemons, zested, no white pith and juiced
  • 2 eggs
  • 2 egg yolks
  • 165 g caster sugar
  • 80 g unsalted butter

Meringue

  • 0.5 cup egg whites, room temperature
  • 1 cup sugar
  • 0.25 tsp cream of tartar
  • 6
  • 7
    medium
    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Raspberry coulis
  1. Place all ingredients into mixing bowl and cook 8 min/90°C/speed 3. Using a fine mesh sieve, strain coulis into a jug and set aside to cool. Clean and dry mixing bowl.
  2. Ice cream
  3. Insert butterfly whisk. Place cream and vanilla into mixing bowl and mix speed 2, pouring condensed milk through hole in mixing bowl lid, then mix 4 min/speed 3.5 or until a whipped cream consistency. Remove butterfly whisk and transfer into a freezable container. Place into freezer until frozen. Clean and dry mixing bowl.
  4. Lemon curd
  5. Place lemon zest into mixing bowl and mill 10 sec/speed 10.
  6. Scrape down sides of mixing bowl with spatula and further mill 10 sec/speed 10 or until finely grated.
  7. Add eggs, egg yolks, sugar, butter and lemon juice and cook 10 min/80°C/speed 5. Check to see if lemon curd is cooked, it should coat the back of a wooden spoon. Further cook for 1-2 min/90°C/speed 5, if necessary. Using a fine mesh sieve, strain curd into a sterilised jar. Once cooled place into refrigerator for up to 2 weeks. Clean and dry mixing bowl.
  8. Meringue
  9. Preheat oven to 110°C. Line 2 baking trays with baking paper and set aside.
    Place sugar into mixing bowl and mill 15 sec/speed 10. Transfer into a bowl and set aside. Thoroughly clean and dry mixing bowl.
  10. Place egg whites and cream of tartar into mixing bowl. Insert butterfly whisk and whip 3-4 min/50°C/speed 3.5 or until stiff peaks form.
  11. Mix speed 2.5, adding reserved sugar 1 tablespoon at a time through hole in mixing bowl lid. Spread 1/3 of the mixture thinly onto one prepared tray. Dollop the remaining meringue onto the other prepared baking tray. Bake for 1 hour, then turn off oven. Leave meringue in oven to cool.
  12. Assembly
  13. Brush a stripe of coulis across serving plates. Arrange ice cream balls onto coulis. Place lemon curd into a piping bag and place curd dots onto plate. Place shards of meringue into ice cream, then crumble meringue on top. Garnish with fresh raspberries.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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