Gariguette Strawberry Mess with Fennel Pollen Meringue
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Feeds 5 - 6 people 
Prep time 240m
Cook time 75m
Description
Our fruit purees are your new favourite secret ingredient: use them to make drinks, cocktails and desserts. Here, we have used gariguette strawberry puree to make an Eton mess that will blow your socks off. The fennel pollen meringue really adds the wow factor to this classic dessert.
- 3 large egg whites
- 175g caster sugar
- 1 tablespoon fennel pollen, plus extra to serve
- 100g Gariguette strawberry puree
- 400g strawberries
- 350ml double cream
- 1 teaspoon icing sugar
- Preheat the oven to 120C.
- Put the egg whites into a very clean mixing bowl and whisk to soft peaks.
- Whisk in the sugar 1 tablespoon at a time until the egg white mixture is stiff and glossy, then whisk in the 1 tablespoon fennel pollen.
- Line a baking tray with baking paper, using small blobs of meringue at each corner to stick the paper down.
- Divide the mixture into 6 craggy meringues, and bake for 1 hour 15 minutes, then turn the oven off and leave to cool slowly overnight or for at least 4 hours. This will leave them nice and chewy in the middle.
- When ready to assemble the mess, whip the cream and stir through most of the (hulled) strawberries. Crumble in some meringue, and mix.
- Divide the mixture into serving bowls and top with the strawberry puree and some more strawberries and fennel pollen. Serve immediately.
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This much-loved summer fruit, exclusively from the Provence of Garigue in France, is famous for its sweet and floral flavour. Each juicy strawberry is full of flavour, making it the most superior strawberry available! Try using this puree to make a coulis, which can then be used in a glorious summer...
