Deconstructed eton mess - Beni Orwell

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Recipe's preparation

Raspberry coulis

Place all ingredients into mixing bowl and cook 8 min/90°C/speed 3. Using a fine mesh sieve, strain coulis into a jug and set aside to cool. Clean and dry mixing bowl.

Ice cream

Insert butterfly whisk. Place cream and vanilla into mixing bowl and mix speed 2, pouring condensed milk through hole in mixing bowl lid, then mix 4 min/speed 3.5 or until a whipped cream consistency. Remove butterfly whisk and transfer into a freezable container. Place into freezer until frozen. Clean and dry mixing bowl.

Lemon curd

Place lemon zest into mixing bowl and mill 10 sec/speed 10.

Scrape down sides of mixing bowl with spatula and further mill 10 sec/speed 10 or until finely grated.

Add eggs, egg yolks, sugar, butter and lemon juice and cook 10 min/80°C/speed 5. Check to see if lemon curd is cooked, it should coat the back of a wooden spoon. Further cook for 1-2 min/90°C/speed 5, if necessary. Using a fine mesh sieve, strain curd into a sterilised jar. Once cooled place into refrigerator for up to 2 weeks. Clean and dry mixing bowl.

Meringue

Preheat oven to 110°C. Line 2 baking trays with baking paper and set aside.
Place sugar into mixing bowl and mill 15 sec/speed 10. Transfer into a bowl and set aside. Thoroughly clean and dry mixing bowl.

Place egg whites and cream of tartar into mixing bowl. Insert butterfly whisk and whip 3-4 min/50°C/speed 3.5 or until stiff peaks form.

Mix speed 2.5, adding reserved sugar 1 tablespoon at a time through hole in mixing bowl lid. Spread 1/3 of the mixture thinly onto one prepared tray. Dollop the remaining meringue onto the other prepared baking tray. Bake for 1 hour, then turn off oven. Leave meringue in oven to cool.

Assembly

Brush a stripe of coulis across serving plates. Arrange ice cream balls onto coulis. Place lemon curd into a piping bag and place curd dots onto plate. Place shards of meringue into ice cream, then crumble meringue on top. Garnish with fresh raspberries.