blood orange & grapefruit eton mess

blood orange & grapefruit eton mess

this is a citrus twist on a dessert classic, taking full advantage of blood orange season

ingredients:

• 1 segmented blood orange

• 1 segmented grapefruit

• fresh mint

• 300 ml double cream

• 1 tbsp icing sugar

• 1/4 tsp vanilla bean paste

• 2 egg whites

• 120g granulated sugar

method:

meringues:

1. Preheat your oven to 110C/100C Fan/Gas ¼

2. In a clean bowl or stand mixer, whisk the egg whites to stiff peaks.

3. Add the sugar gradually until the meringue mixture is thick and glossy and holds its shape.

4. On a baking tray lined with parchment, spread the glossy meringue mix onto one even layer. Alternatively, you can make individual meringues

5. Bake for 1 hour to 1&1/2 hours, until golden or the meringue peels away from the parchment.

6. Set aside to cool.

To assemble.

1. Whip the double cream, icing sugar & vanilla paste together, until thickened.

2. Segment the blood orange & grapefruit.

3. Finely chop the mint.

4. Break the meringue into shards.

5. Layer the bowls with cream, then meringue and segments of blood orange & grapefruit. Repeat the process.

6. Finally, sprinkle with chopped mint and dust with icing sugar.