When it comes to desserts, it doesn’t get more decadent and mouth-watering than this zesty chestnut eton mess recipe.
What You’ll Need:
Meringue:
- 3 large egg whites
- 140g caster sugar
- 140g icing sugar
Lemon Chestnut Curd:
- 320g of honey
- 2 eggs
- 100g caster sugar
- 100ml fresh lemon juice
- Zest of 1 lemon juice
- 3g gelatine
- 100g unsalted butter
- 250g chestnut spread
- 150g chestnut puree
Lemon Chestnut Chantilly:
- 300ml whipping cream
- 400g lemon chestnut curd
What To Do:
Meringue:
- Using a whisk, beat the egg whites on a low speed to create an even consistency.
- Add the caster sugar gradually until the mixture resembles shaving foam.
- Using a spatula, incorporate the icing sugar. Pipe in a dome shape on top of small dome silicon mould or whatever shape you fancy.
- Cook in a pre-heated oven at 90˚c for 60 minutes. Keep in an airtight container until needed.
Lemon Chestnut Curd:
- In a saucepan, gently cook the eggs, sugar, lemon juice and zest while mixing constantly until the mixture thickens.
- Pass through a sieve.
- Soften the gelatine in cold water, then add to the egg mixture.
- When the curd is lukewarm add the butter.
- Finish mixing using a hand blender or a whisk.
- Beat the chestnut spread and the chestnut puree together. When the mixture is smooth add the lemon cream and mix well.
- Keep refrigerated.
Lemon Chestnut Chantilly:
- Lightly beat the curd, add the whipping cream and whip to medium peak consistency. Keep refrigerated.
To serve:
- Pipe some curd at the bottom of a meringue or inside a glass of your choice. Decorate with the Chantilly, sprinkle some candied chestnut and add gold leaf for a very luxurious feel.
For more information on Gü puds and the Gü puds range visit www.gupuds.com.