French apricot and Vosges honey Eton mess
1 h 30 min
Average: 3.6 (8 votes)

French apricot and Vosges honey Eton mess

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! 

Ingredients For

Preparation

1

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.

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2

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

3

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

4

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

5

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

6

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 ! 

© ©Jaja Food Studio

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