• Crepe, Mango & Strawberry Eton Mess


    3 Van Dyck Sweet Crepes
    Strawberry coulis:
    - 1 cup frozen or fresh strawberries
    - 2 Tbsp of water
    - 1 Tbsp icing sugar
    - 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


    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.