1 h 30 min

French Apricot and Vosges Honey Eton Mess

Name: French Apricot and Vosges Honey Eton Mess
Cook time: 90 min
Yield: 4
Ingredients: 500.00 g French Apricots; 300.00 ml Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 1.00 Tbsp Icing Sugar; 250.00 g Caster Sugar; x 4.00 Egg Whites; 4.00 Tbsp Vosges Pine Honey PDO

By Valentine Benoist, Editor

The ultimate British summer dessert, revisited Taste France Magazine-style! French apricots bring a lovely acidity to this classic party treat, sweetened with a generous drizzle of fragrant Vosges honey. Dig in!

Ingredients For

French Apricots

500 g See the article
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

300 ml See the article
Icing Sugar 1 Tbsp
Caster Sugar 250 g
Egg Whites x 4
Sweet products

Vosges Pine Honey PDO

4 Tbsp See the article

Find French products near you

Preparation

Prepare the meringue: preheat the oven to 100°C. Whisk the egg whites until firm, then slowly add the caster sugar until very firm and shiny.

On an oven tray lined with parchment paper, form the meringues in any shape you want (ideally some bigger and some smaller) and bake for 1 hour. Then stop the oven without opening the door, and leave the meringues to cool inside.

Prepare the apricot coulis: in a saucepan on medium heat, place 250 g of apricots with 2 tbsp of honey and cook for 15 minutes. The rest of the apricots will be used fresh later on.

Blitz the mixture until smooth, and pour into a jar. Leave to cool and store in the fridge for a few hours.

Prepare the chantilly: whisk the double cream with the icing sugar: start slowly and increase the speed until you reach a nicely thick consistency.

Plating time: in a serving dish, lay out large meringues, then spread the chantilly, the rest of sliced fresh apricots, and top with smaller or crushed meringues. Drizzle honey generously, voilà !