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Damson Plum Jelly & Stem Ginger Eton Mess


Damson Plum Jelly & Stem Ginger Eton Mess


  • 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


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.