Eton mess with fennel meringue, lemon verbena and raspberry rose sorbet


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  • 125g of frozen mixed berries
  • 1 tsp water
  • 30g of caster sugar
  • 17g of lemon juice


  • 200g of double cream
  • 30g of caster sugar

To garnish

Begin by making the sorbet, as this can be done in advance. Whisk the powdered glucose, sugar and sorbet stabiliser together to prevent lumps. Place the purée, water and liquid glucose into a pan and gently heat. Once warm, whisk in the dry ingredients, then bring the mixture to the boil
  • 23g of powdered glucose
  • 124g of caster sugar
  • 4.5g of sorbet stabiliser
  • 500g of raspberry purée
  • 277ml of water
  • 13g of liquid glucose
Once boiling, remove the mixture from the heat and chill. Once chilled, stir in the lemon juice and rose essence, then churn in an ice cream maker. Reserve in the freezer until needed – you will be left with more sorbet than you need for this recipe, but it keeps indefinitely and is delicious on its own
The coulis can also be made in advance and kept in the fridge until needed. Place the berries, water and sugar in a saucepan and cook over a medium heat for 10 minutes, until the berries have broken down completely
  • 125g of frozen mixed berries
  • 1 tsp water
  • 30g of caster sugar
Transfer the mixture to a blender and blitz at a high speed until smooth. Pass through a fine sieve to remove any remaining seeds, then leave to cool before adding the lemon juice. Cover and store in the fridge
To make the meringues, preheat an oven to 100°C. Use an electric whisk or stand mixer to whisk the egg whites and salt until light and foamy. Add the sugar in 3 stages, whilst continuously whisking, then continue whisking for 10-15 minutes until medium-firm peaks form. Fold in the lemon verbena leaves, then transfer the meringue mixture to a piping bag with a small plain nozzle
Line a large baking sheet with baking paper. Pipe the meringue into three-peak clusters, where each peak touches the other. Leave at least 2cm between each cluster. Dust the meringues lightly with fennel seeds and fennel pollen, then bake for 30 minutes until firm. Leave to cool to room temperature and then store in an airtight container
While the meringues bake, make the Chantilly cream. Whisk the cream and sugar together until the mixture forms medium peaks, then place in a piping bag with a star-shaped nozzle. Keep in the fridge until ready to serve
  • 200g of double cream
  • 30g of caster sugar
You now have all the elements needed to plate this dish. To assemble, pipe the Chantilly cream into the base of each bowl in a shape just slightly larger than the meringue clusters. Place a piece of meringue on top of the cream, then more Chantilly, then repeat this until you have a tower (you can lightly brown the meringue with a blowtorch if desired). Add a small pool of olive oil and a spoonful of coulis to the base of each bowl, then add a quenelle of the sorbet. Garnish the tower with the berries, edible flowers and herbs, then serve
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