Fruit Eton Mess with Saffron and Thyme

This firm family favourite enjoys a generous pinch of saffron threads for mouth-watering kick
Eton Mess with Saffron and Thyme
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Eton Mess with Saffron and Thyme
January 28, 2019
Level Easy
Preparation Time 20 minutes
Cooking Time 35 minutes
Serves 4


PHOTO BY Hein Van Tonder
RECIPE BY Christine Capendale
FOOD STYLING BY Hein Van Tonder & Emma Nkunzana

INGREDIENTS

Generous pinch of saffron threads
tbsp spinneysFOOD Honey
Zest of 1 lime
1/3 cup green tea, cold
100g overripe plums, pitted and cut into chunks or slices
100g overripe peaches, pitted and cut into chunks or slices
100g overripe cherries, pitted and halved
1 tbsp spinneysFOOD Fresh Thyme, chopped
250ml whipping cream
100g crème fraiche
¼ cup spinneysFOOD Super Fine Icing Sugar
Vanilla seeds from ½ pod or 2.5ml vanilla extract
16 store bought meringues, coarsely crumbled
spinneysFOOD Fresh Thyme sprigs, for garnishing
spinneysFOOD Cherries, for garnishing

METHOD

  • 1

    Place the saffron, honey, zest and the green tea in a small saucepan on medium heat and simmer for 5 minutes to make a syrup. Cool till lukewarm

  • 2

    Mix together the fruit and thyme and pour the syrup over them. Leave in the fridge for the flavours to infuse

  • 3

    Whisk the cream, crème fraiche and the icing sugar together in a separate bowl until soft peaks form. 4 Drain the fruit (reserve the syrup) and spoon half of the fruit into 4 serving glasses and top with half of the whipped cream and half of the meringue

  • 4

    Repeat the layering with the remaining ingredients

  • 5

    Garnish with fresh thyme, extra cherries and a drizzle of the syrup and serve immediately

NOTES

Make using overripe fruit for optimum flavour

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