Lychee & Strawberry Eton Mess Recipe

Looking for a dessert to steal the show? Never fear, George Eats is here with a fruity, fresh and freakin' delicious Eton Mess recipe featuring our very own Small Batch Kombucha!

INGREDIENTS

For the strawberry sauce:

1 x bottle of Remedy Kombucha Small Batch Lychee & Strawberry

250g strawberries, washed, hulled and chopped 

For the whipped cream:

450g full fat thickened cream, cold

1-2 tbsps icing sugar, to your tastes

½ tsp vanilla bean paste (optional) 

To finish:

500g strawberries, washed, hulled and chopped

80-100g+ store bought meringues, crumbled into bite sized pieces

METHOD

Step 1: Place the Small Batch kombucha in a medium saucepan on your smallest burner. Reduce it down over a medium heat for 25-30 minutes or until you have about 60-80ml (1/4 – 1/3 cup) of dark red kombucha reduction.

Step 2: Add the strawberries and cook for an additional 5 minutes or until the strawberries are soft and the mixture has a thick, jammy consistency. Set aside to cool.

Step 3: When the strawberries are cooled, use hand beaters to whip your cream until soft peaks form. The cream will start forming large bubbles which will gradually dissipate. You should be able to feel the cream gradually thickening under your hand beaters and the beaters should leave visible tracks in the cream.

Step 4: When this happens, sift in your icing sugar and add the vanilla bean paste if you are using it. Continue beating until both are incorporated and the cream forms stiffer peaks. It should be airy and fluffy. If you lift your beater out of the cream, it should remain in peaks with softer tips. Resist the urge to over-whip your cream as it can easily start turning into butter if over-whipped.

Step 5: To assemble, you can either arrange each bowl or serving vessel individually or you can mix all the components together before spooning them into your serving dishes. I prefer the latter as it gives a good mix of ingredients. I do recommend reserving a few berries and meringue pieces to garnish, though. 

NOTES

Some people prefer a ‘just’ sweet cream, while others prefer a sweeter cream. Add the icing sugar to your tastes.

If you really love the contrast of meringue, cream and berry, add 125-150g meringue. It never hurts to have extra on hand just in case.

This dessert serves anywhere from 4-8. It serves 4 very hungry dessert fiends or 6-8 after a full festive meal.