Coconut & lime Eton mess
A twist on the classic, Rob Allison's Eton mess is inspired by his favourite smell of summer – suntan lotion! This will become new part of your summer repertoire with the perfect amount of crunch.
- Prepare10 mins
- Cook3 mins
- Total time13 mins
- 250g raspberries
- 100g caster sugar
- 60g desiccated coconut
- 200ml double cream
- 100g No.1 Madagascan Vanilla Custard
- 3 unwaxed limes, zest
- 12 Cooks’ Ingredients Meringue Nests, roughly crushed
Tip the raspberries and sugar into a saucepan, then place over a gentle heat. As the sugar melts and the juices are released, increase the heat, then simmer for 1 minute until the berries are softened and saucy. Leave to cool completely, then cover and chill.
Put the coconut into a small frying pan or saucepan and cook gently for a couple of minutes, stirring, until toasted and golden. Cool.
Spoon 2 tbsp of the raspberry sauce into the base of 6 small glasses or pots (about 250ml volume). Using an electric hand mixer, whisk the cream together with the custard and zest of 2 limes to form soft peaks. Fold through the meringue nests, ½ the toasted coconut and the remaining raspberry sauce.
Spoon the messy mixture into the glasses and finish with the remaining coconut and lime zest. Serve immediately, or cover loosely and chill for up to 1 hour until ready to enjoy.
Typical values per serving when made using specific products in recipe