Matcha Eton Mess

Matcha Eton Mess

Ingredients

For the Meringue:

1 egg white

300g icing sugar, sifted

Raspberry Coulis:

100g frozen raspberries

2 tablespoons caster sugar

1 teaspoon lemon juice

For the Matcha Cream:

1 cup dollop cream

1 teaspoon Matcha green tea powder

125g fresh raspberries to serve

Step by step

For the Meringue:

  • In a large glass bowl, combine icing sugar and egg white. Mix until a mouldable constancy. Mould mixture into golf size balls.
  • Place a sheet of paper towel onto a microwave safe plate. Then place 2 of the balls onto the plate, leaving space in-between each ball.
  • Microwave on HIGH (100%) for 1 minute and 30 seconds.
  • Repeat process until all of the meringue balls have been microwaved. Crumble meringue into smaller pieces and set aside.

Raspberry Coulis:

  • In a microwave safe glass bowl combine berries, caster sugar and lemon juice. Microwave on HIGH (100%) for 1 minute and 20 seconds, stirring half way.
  • Set aside to cool.

Matcha Cream:

  • In a small bowl add matcha powder to cream and mix well.

To assemble:

In 4 individual serving glasses layer the cream, meringue and coulis. Top with fresh raspberries.

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