Phoodie’s Middle Eastern Eton Mess. 0

July 17, 2012

I love Eton Mess.

So simple. 3 ingredients. Each of them perfectly matched to each other.

I know they say don’t mess (pardon the pun) with a good thing, and it’s for that reason that I state the following:

I do NOT view this recipe as an ALTERNATIVE to the traditional Eton Mess, but rather as a different dessert all together, just sharing a part of its name, due to it’s generic make up.

Does that make sense?!

NMP. (Not my problem)

Anyway, take all these words away and you are still left with a mouth-watering, decadent “share-dessert”. The idea behind this one, is that it’s made in a jar / vase / communal-dish, each person is given a spoon (and a plate if you want to be fancy) and everyone just dives in!

The vase I used was 25cm high with a diameter of 18cm, I would say it would have served 4 people generously.

Ingredients

15 figs, quartered

3 tablespoons brown sugar

4 large handfuls chopped meringue (I made my Yaya’s meringue, it’s basically a traditional pavlova, and then I diced it. I plan to do an entire post just on that meringue, so in the meantime if you want a recipe, click here for a good one, otherwise, store bought is perfectly fine – and quicker!)

250ml cream, whipped

1/4 cap rosewater (or orange blossom water works well too!) – that’s about 1/2 teaspoon

1/2 tablespoon icing sugar

1 cup crumble – this is the crumble recipe I always use, but today, I left out the cinnamon.

1 cup pistachios, toasted and roughly chopped

Method

1) To toast pistachios, lay them out on baking paper and pop them under a grill for about 3 minutes – watch they don’t burn!

2) Cut the figs into quarters and sprinkle with the brown sugar, caramelise in oven for about 8 minutes, until the sugar melts and the figs are soft soft!