Eton Mess by Otro Restaurant in Edinburgh

In season from late April through until August, there is no better or more classic summer ingredient than strawberries. Here is a simple but beautiful dessert on our seasonal menu at Otro Restaurant. Our take on the classic Eton Mess is made using Scottish strawberries with pistachio mousse, strawberry ice cream and white balsamic meringues. With a lovely mixture of textures, this dish is light enough for warmer weather but still luxurious. We hope you enjoy it!

In the restaurant we use our own strawberry parfait to make this recipe but any good quality strawberry ice cream will do the trick as well!

Ingredients:

Pistachio mousse:

1.5g silver gelatine leaf
50g whipping cream
15g sugar
40g pistachio paste
150g cream (whipped)
 

White balsamic meringues:

50g egg whites
110g icing sugar
25g white balsamic vinegar
A pinch of cream of tartar

To finish:

200g Scottish strawberries

Strawberry ice cream

Green pistachio

Method:

  1. To make the Pistachio mousse, soak the gelatine in a bowl of cold water for 5-10 minutes until soft.
  2. In a saucepan over a medium heat, bring the 50g of whipping cream and sugar to a boil.
  3. Squeeze the excess water from the soaked gelatine, add to the cream and sugar mixture and let it dissolve.
  4. Add the pistachio paste to the pan and make sure to mix well until it is evenly distributed.
  5. Remove from the heat and allow to cool slightly before gently folding in the 150g of whipped cream. Chill in the fridge.
  6. For the white balsamic meringues, preheat your oven to 70ºC.
  7. Whisk the egg whites until frothy. Add icing sugar and a pinch of cream of tartar to the egg whites and continue to whisk until the mixture forms stiff peaks that hold their shape.
  8. Add the white balsamic vinegar and whisk for a final minute.
  9. Transfer the mixture to a piping bag and pipe small meringues onto a baking tray lined with silicone paper. Cook in the oven for about 3 hours until crispy. Allow to cool.
  10. When assembling the dish, halve your strawberries. Pipe your chilled pistachio mousse into small domes on a plate around the size of your meringues then add some small scoops of good quality strawberry ice cream.
  11. Arrange your strawberry halves and mini meringues on the top. Finish with some fine gratings of green pistachio and your dessert is complete!

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