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 PDO Heavy Crème Fraîche; 1.00 Tbsp Icing Sugar; 250.00 g Caster Sugar; x 4.00 Egg Whites; 4.00 Tbsp PDO Vosges Pine Honey

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!

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Ingredients For

Fruits & Vegetables

French Apricots

500 g •See the article
Dairy products

PDO Heavy Crème Fraîche

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

PDO Vosges Pine Honey

4 Tbsp •See the article

Where to find

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.

©Jaja Food Studio

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.

©Jaja Food Studio

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.

©Jaja Food Studio

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

©Jaja Food Studio

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

©Jaja Food Studio

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 !