Recipes
Date posted: 12/07/2021
Ingredients
| To make the strawberry meringue | |
| Egg whites | 90g |
| Icing sugar | 100g |
| Caster sugar | 90g |
| Dried strawberry crumb | 15g |
| To make the Philly vanilla cream | |
| Double cream | 180g |
| Icing sugar | 50g |
| Vanilla pod (or vanilla bean paste) | 1 (or 1/2 tsp) |
| Philadelphia original | 180g |
| To make the strawberries per portion | |
| Strawberries, halved or quartered | 60g |
| Caster sugar | 1tsp |
| Pinch mint | 1 |
| Philly mix | 30g-40g |
Method
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- Whisk the egg whites to form soft peaks and then slowly add the icing sugar and caster sugar.
- Once all the sugar is incorporated, whisk until you have a stiff and glossy mixture. Then thinly spread between 2 silicone matts on gastro trays as evenly as possible.
- Scatter dried strawberry crumb over the meringue and bake overnight 70⁰C for 8-10 hours. Remove carefully leaving large shards. Place in an airtight container.
- Lightly whip cream, icing sugar & vanilla. When soft peaks have formed, fold in the Philadelphia and whisk until desired consistency, leave in a container for service.
- Create the strawberry mix just before serving by combining the strawberries, sugar and mint together. Then add 30-40g of the Philly vanilla cream and mix gently.
- Using a pastry ring, put the mixture in the ring, remove the ring and gently place shards of meringue around the mix, garnishing with more mint if desired.
- A twist on a classic Eton Mess, replacing the cream with a Philly vanilla cream. Philly works perfectly in this recipe as it holds well when whipped and doesn't split.
- For a quick twist on this recipe, you can use pre-made meringue and serve in a more traditional sundae style.