Lucky last on the Halloween inspired menu – Eaton Mess served with thick blood coulis and meringue mushrooms! And aren’t those mushrooms just too cute? These little ‘shrooms look so real and they’re all made out of meringue…well I’ll be donkey’s uncle! This is a nice easy dessert to make as you can prepare most of it the day before. All that’s needed is a little last minute assembly.
So what’s been happening this week with you guys? I know I’ve been so busy I haven’t have time to scratch myself! Phew! I’ve been down in Hobart again for a long weekend and it’s been so good catching up with friends on my birthday; but essentially it’s been a ‘working holiday’. Yesterday I photographed some amazing food at the world famous Drunken Admiral Seafarers Restaurant. It was such a great morning working with the head chef Jamison, photographing all this masterpieces. We photographed a range of dishes from a beautiful little dessert (seriously a work of art), cheeses and a range of wonderful seafood dishes which they’re renown for. Eating all this at the end was, of course, the best part! Keep your eyes peeled for the pics when I can finally scratch myself and find time to post them!
Happy trick or treating everybody… what did you dress up as?
For the merinuge
4 egg whites, at room temperature Pinch salt 220g (1 cup) caster sugar
250g mixed berries
1/2 cup sugar
1. Preheat oven to 120°C. In a spotlessly clean bowl, add egg whites. Start beating the eggs with an electric mixer and add a pinch of salt. This will help stabilize the whipped eggs.
2. Start adding the sugar a spoonful at a time until just combined. After all the sugar has been added, continue to whisk for a further 2-3 minutes or until the mixture looks thick and glossy.
3. Add your meringue into a piping bag and pipe the mushrooms onto trays lined with grease proof paper. To make the mushrooms, you’ll need to make two shapes. One shape will need to be like a little ball and the other like a long tall stalk. The rest of the meringue you don’t use for the mushrooms will be smashed and used in the ‘mess’ so you’ve got room to practice! Scatter a small amount of cocoa powder over the mushrooms to make them look a little dirty.
4. Place the meringues into the oven and reduce the temperature to 90°C. Leave the oven on for 1 1/2 hours or until the meringues are crisp and sound hollow when tapped on the base. Turn the oven off and allow the meringues to cool in the oven – this will take 3-4 hours.
5. To put the mushrooms together carefully scrape out a little bit of meringue out of the base of the ‘ball’ shape so the ‘stalk’ can sit in there properly.
6. For the coulis to add 25og mixed berries and 1/2 cup sugar into a saucepan and cook until all sugar has dissolved. Let cool slightly.
7. Into a small bowl or glass add build layers of whipped cream, smashed meringue & berry coulis.