Sunday, 17 April 2016

Deconstructed Eton Mess

Another Easy to make snacks is a tasty and beautiful deconstructed Eton Mess, just look how pretty it looks! This recipe has been inspired by the new Little Gardens launch from Häagen-Dazs, this spring's launch brings in two tasty floral and refreshing flavours; Häagen-Dazs Apricot Lavender and Häagen-Dazs Lychee Raspberry Rose and you could use either of the ice creams in this dessert as the HERO ingredient. This Little Gardens range is a Limited Edition exclusive to Liberty London, so if this does not give you enough reason to visit I do not know what will! They are available until 24th April.

As you might know I always comment on pretty packaging and these have been designed by Jardins de Babylone, a team of botanical artists from Paris making these Häagen-Dazs' the prettiest I have ever seen for £5.95 - get them while stocks last!
deconstructed-eton-mess

lycee-raspberry-rose-haagen-dazsapricot-lavender-haagen-dazs

For my deconstructed Eton Mess recipe I decided to focus on the Lychee Raspberry Rose flavour ice cream.
the-recipe

2 Meringue nests crushed
Häagen Dazs Lychee Raspberry Rose Ice Cream
Handful of raspberries 

Soil

50g Ground Almonds
50g Caster Sugar
30g Plain Flour
25g Cocoa Powder
30g Melted Butter

Raspberry Coulis

100g Raspberries
1 Tbsp Icing Sugar
6 drops of lemon juice

Rose Chantilly Cream
1/4 tsp of rose essence
200g Double Cream
Icing Sugar

chocolate-soilSoil: Place all the dry ingredients into a bowl. Melt the butter and add to the bowl. Mix until the mixture looks like soil. Put in the over at 150 degrees on baking parchment for 15 minutes. (This can be kept for five days.

Raspberry Coulis: In a blender mix all the ingredients until pureed. 

Rose Chantilly Cream: Mix the ingredients and place in a blender on PULSE mode for around 15 pulses. or until it forms stiff peaks or if you have a mixer you can use that.

How I created my masterpiece:

raspberry-coulis1. Place the soil in lines with a spoon
2. Crumble meringue nests in a bowl then use a spoon to place next to the chocolate soil
3. Pipe the rose Chantilly cream
4. Pipe the raspberry coulis 
5. Add whole raspberries and edible rose petals to taste
6. Place spoonfuls of ice cream next to the meringue 

This is just one way of decorating but use your imagination to create it in which ever way you wish. I kept all the different parts for the next day to try them out in another way.
deconstructed-eton-mess
eton-mess
haagen-dazslimited-edition-haagen-dasz
In collaboration with Häagen Dazs but all thoughts and my love for easy to make recipes is my own.
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