Preparation:
Cooking:
Serves:
Damson Plum Jelly & Stem Ginger Eton Mess
Ingredients
- 180g Water
- 12g Sosa potato whip
- 300g Sugar
- 100g Water
- Diced plum jelly available from Oliver Kay
- 2.5g Gomma Garrofi (carob bean gum)
- 250g coconut milk
- Diced stem ginger
Method
Mix the water and the potato whip and whip using and elctric whisk
In a sauce pan mix the sugar and the water and heat up 121°C. Pour the syrup over the semi-whipped meringue and keep whipping unit cold.
Pipe out the meringue and cook at 90°C for 1 hour
Using a hand blender mix the Gomma Garrofi &coconut milk together until thick leave to set.
Mix everything together to make the Eton mess.
