• Crepe, Mango & Strawberry Eton Mess

    ingredients

    3 Van Dyck Sweet Crepes Strawberry coulis: - 1 cup frozen or fresh strawberries - 2 Tbsp of water - 1 Tbsp icing sugar Meringues: - 2 egg whites - ½ tsp vanilla essence - ¼ tsp cream of tartar - 1/8 tsp of salt - ½ cup sugar 3 heaped Tbsp cream ½ tin of mango ½ fresh mango 4 fresh strawberries 2 chocolate decorations
    Crepe, Mango & Strawberry Eton Mess

    method

    Strawberry coulis: Place strawberries & water in a pot on medium heat. When juices run from strawberries take off heat & blitz. sift in icing sugar & stir to make sure there are no lumps. Place in small bowl & put in fridge to cool. Meringues: Preheat oven to 120°C, cover 1 or 2 large baking sheets with parchment paper. In a medium bowl combine egg whites, vanilla essence, cream or tartar & salt. Beat on medium speed until soft peaks form (tips curl). Gradually add sugar about 1 Tbsp at a time, beating on medium speed until stiff peaks form (tips stand straight). Spoon mixture into a piping bag, pipe mixture onto the parchment paper & bake for approximately 1 ¼ hours or until meringues appear dry & are firm when lightly touched. Cool meringues on paper on a wire rack, when cool peel off paper & serve. Cut 1 crepe into quarter triangles, sprinkle with icing sugar & baked in oven for 10 minutes at 180°C. Puree the tinned mango until smooth & fold into the cream. Dice fresh strawberries & mango. Layer all ingredients up in the 2 martini glasses, crushing the meringues & weaving the crepes through the other ingredients. Top with a chocolate decoration & serve with the baked crepe.