An Autumnal Eton Mess from Chef Wade Murphy on Today with Maura and Dáithí.
Ingredients
Serves: 4
Prep Time: 2 hours plus
For the Meringue:
- 2 egg whites
- 125g castor sugar
- Pinch of cream of tartar
For the Lemon Curd:
- 100ml of freshly squeezed lemon juice
- Zest of 1 lemon
- 2 whole free range eggs
- 50g caster sugar
- 50g diced unsalted butter
For the Poached Pears:
- 2 fresh pears
- 3 camomile tea bags
- 650ml water
- 145g sugar
For the Berries:
- 2 small punnets of fresh blackberries
- 1 tbsp of soft brown sugar
- 50mls of water
- A splash of creme de cassis
To Finish:
- 100mls of soft whipped cream
- Sprigs of fresh mint
- Toasted chopped almonds
- Icing Sugar for dusting
Method
For the Meringue:
- Whisk the egg whites and a pinch of cream of tartar until medium peaks form.
- Slowly sprinkle in the sugar and continue to whisk until stiff and glossy.
- Preheat the oven to 85˚C. Line a baking tray with baking paper or even better if you have a silicone mat.
- Spread the meringue in a thin layer across the baking tray and place into the oven for 1 1/2 to 2 hours until crisp and very little colour.
- Remove and allow to cool.
For the Lemon Curd:
- Combine the lemon juice, zest, sugar and eggs in a bowl.
- Set the bowl over a pan of gently simmering water, do not let the bottom of the bowl touch the water.
- Whisk continuously until thick ribbons form. Slowly whisk in the butter in small amounts.
- Once the butter is completely incorporated into the mix, allow to cool.
For the Poached Pears:
- Combine the tea bags, sugar and water in a pan and stir to dissolve. Place the pan over medium heat and bring to a simmer.
- Remove from the heat and allow to infuse for 45 minutes.
- Peel, core and cut the pears into 1/4's. Remove the tea bags and add the pears to the pan, reheat until simmering.
- Remove the pan from the heat and allow the pears to cool in the liquid. They should be slightly soft to touch but not overcooked.
- Once cooled store the pears in the liquid in the fridge until needed.
For the Berries:
- Wash the blackberries and add half to a small pan with the sugar and the water.
- Warm the blackberries over medium heat and gently crush until the mixture starts to boil.
- Remove from the heat and push through a fine sieve to remove the seeds.
- Cut the other punnet of blackberries in half, add the creme de cassis and strained liquid and marinate the berries until required.
To Finish:
- Take the whipped cream and add a few tablespoons of the lemon curd to it. Mix it lightly so as you have a ripple effect and it's not totally combined.
- Place some of the blackberry mix in the base of each glass and spoon over the lemon curd cream to cover.
- Dice the pears and place on top of the curd. Crush the meringue and sprinkle over the pears.
- Repeat the process again so that it's a double layer.
- Top with the toasted almonds, mint leaves and a dusting of icing sugar.
