Freeze-dried fruit gives that sweet, crunchy texture that meringues give an Eton Mess, but without the copious amounts of sugar! You can find freeze-dried fruit (we use a brand called Fresh As) at gourmet food stores. Instead of berries, you could also chop up canned apricots or black doris plums.
This recipe is from Nadia Lim’s Fresh Start, Feel Good cookbook!
Fruity Eton Mess
- 1½ cups fresh or frozen berries, thawed
- 2 Tbsp runny honey or maple syrup
- ⅔ cup cream
- ¾ tsp vanilla bean paste (or seeds from 1 vanilla bean pod)
- 1¼ cup unsweetened natural yoghurt or coconut yoghurt
- 2 cups freeze-dried fruit pieces (e.g. lychees, pineapple, feijoa), lightly crumbled
- Combine the berries with honey/maple syrup in a bowl and mix well until the berries start to break up a little and release their juices.
- Whisk cream in a large bowl until soft peaks form, add the vanilla paste and whisk a little more until medium peaks form. Fold through yoghurt.
- Gently fold the juicy berries into the yoghurt cream.
- To assemble, take 4 serving glasses and place a few tablespoons of crumbled freeze-dried fruit into each, layer with ⅓-½ cup yoghurt cream, another few tablespoons of freeze-dried fruit and a final layer of yoghurt cream. Garnish with any extra berries (fresh or frozen) and freeze-dried fruit