Eton mess grapefruit passion coco {without milk}
En ce moment je suis un peu absente par ici, il faut dire aussi qu’avec deux enfants à gérer et le retour au travail de Monsieur, ça n’est pas toujours simple de trouver du temps. Bon j’avoue j’arrive quand même à faire quelques recettes avec un bébé en portage et une grande qui me demande de jouer aux dominos (supermaman ! ps : l’auto-congratulation ne fait pas de mal !!!). Alors oui je sais je cuisine pas mal de desserts en ce moment (allez savoir pourquoi !) et c’est le cas aujourd’hui avec ces eton mess pamplemousse et passion. Je suis une fan absolue de pamplemousse, which is not at all the case of Monsieur so I cook it little because otherwise I am a bit the only one to eat what I prepare ! But these eton mess were quickly devoured by Mr., because the bitter side of the grapefruit is quickly compensated by the meringue, coconut whipped cream and the acidity of passion fruit. So yes there is meringue sugar but if you don't put tons of it (even if it is comforting !) this dessert is quite healthy and full of good fruits.
Brief, I leave you with the recipe and photos !
Eton mess grapefruit passion coco {without milk}
Ingredients (pour 6 verrines) :
FOR THE MERIGUE
3 egg whites
90 g caster sugar
90 g icing sugar
A few drops of lemon juice (for a white meringue)
FOR THE COCONUT WHIPPED CREAM
1 box of refrigerated coconut milk
30 g icing sugar
1/2 vanilla pod
FOR GARNISH
3 grapefruits
2 passion fruit
Description :
Preheat the oven to 90°.
For the meringues, beat the egg whites until stiff then add the lemon and caster sugar while continuing to beat 30 seconds. stop beating 10 seconds then repeat 10 seconds.
Add the sifted icing sugar with a spatula to the egg whites.
Put the meringue in a piping bag.
Pipe your meringue on a baking sheet lined with baking paper.
Leave to dry in the oven for 1 hour 30.
Prepare the whipped cream, to do this, open the can of coconut milk on top and collect the cream. Beat it until you get a whipped cream, add the icing sugar and vanilla seeds then continue beating 30 seconds. Put the whipped cream in a piping bag and keep cool.
Peel the grapefruits raw and cut the supremes.
Assemble the verrines, alternating layers of meringue, coconut whipped cream, grapefruit and passion fruit.
Taste immediately !
Emilie
Cecilecooks
15.3.17Superb combination of flavors, great pictures ! There is nothing to say, I love the idea of this recipe.
I like grapefruit, but I recognize, as Mr., having trouble eating it on its own. The balance of your recipe must be ideal for this citrus fruit ! Thank you for sharing despite the busy schedule 🙂
Emilie
30.3.17Oh but thank you miss for this nice little word 😉
Ella
16.3.17Bravo! Me with a baby, even while carrying, and a large of 5 years that asks me a lot, I can cook, but to take pictures… As a result, nothing online since my daughter was born, almost ago 7 weeks. SO, congratulations to you who succeeds and who also offers us magnificent photos, not to mention the recipes!
This dessert looks divine.
Emilie
30.3.17thank you very much Ellaë 😉 I think the important thing is to do as we can and that's already good !
Sarah
16.3.17Super association! I love grapefruit but I rarely cook it, except in fruit salad or in my porridges, because I don't find it easy to pay homage to him, your recipe with coconut means a lot to me! Especially since I've already tried this famous coconut whipped cream made with coconut cream and it's really great, Thanks for the recipe!
Emilie
30.3.17Thank you very much Sarah 🙂
Chachou with cream
20.3.17Perso, He doesn't mind that you cook a lot of desserts at the moment ! Its my specialty ! These Eton Messes rock !
Emilie
30.3.17haha that's okay then !!!
Virginia
20.3.17I could so damn myself now to be able to dip my spoon in it haha .. It really makes me want to try :)
Emilie
30.3.17hihi j’adore 😉