Eton mess with a twist

Isis Town and Country - - Life -

There is a trop­i­cal theme to this ver­sion of eton mess which means it can be served for brunch with­out too much guilt. The ki­wifruit and pineap­ple helps to cre­ate a wel­come fresh­ness. Serves 4

In­gre­di­ents

½ cup dates 1 cup co­conut chips 1½ cups Greek yogurt 1 cup chopped fresh pineap­ple 4 ki­wifruit, skinned and cut in pieces 4–6 meringues Mint leaves, to gar­nish

Method

Soak the dates in boil­ing wa­ter for 10 min­utes. Then drain, re­serv­ing the juice. Blend the dates un­til smooth adding a lit­tle juice to get a “dol­lop­ing” tex­ture. In a fry­ing pan toast the co­conut un­til lightly browned. Re­serve a few for gar­nish. In a large bowl com­bine the yogurt, pineap­ple, ki­wifruit, co­conut and mash in the meringues. Fold through half the date puree gen­tly. Spoon the mess into in­di­vid­ual bowls, sprin­kle with mint leaves and serve.

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