Lemon Chestnut Eton Mess

24 November 2014

Introducing Gü’s most luxurious collection of Christmas recipes ever. Designed by Gü Head Chef, Fred Ponnavoy, these deceptively simple desserts are made from the highest quality ingredients and guaranteed to delight whatever the occasion.

Ingredients

Meringue

3 large egg whites
140g caster sugar
140g icing sugar

Lemon Chestnut Curd

320g of honey
2 eggs
100g caster sugar
100ml fresh lemon juice
Zest of 1 lemon juice
3g gelatine
100g unsalted butter
250g chestnut spread
150g chestnut puree

Lemon Chestnut Chantilly

300ml whipping cream
400g lemon chestnut curd

To serve

Pipe some curd at the bottom of a meringue or inside a glass of your choice. Decorate with the Chantilly, sprinkle some candied chestnut and add gold leaf for a very luxurious feel.

Method

Meringue

1. Using a whisk, beat the egg whites on a low speed to create an even consistency.

2. Add the caster sugar gradually until the mixture resembles shaving foam.

3. Using a spatula, incorporate the icing sugar. Pipe in a dome shape on top of small dome silicon mould or whatever shape you fancy.

4. Cook in a pre-heated oven at 90°c for 60 minutes. Keep in an airtight container until needed.

Lemon Chestnut Curd

1. In a saucepan, gently cook the eggs, sugar, lemon juice and zest while mixing constantly until the mixture thickens.

2. Pass through a sieve.

3. Soften the gelatine in cold water, then add to the egg mixture.

4. When the curd is lukewarm add the butter.

5. Finish mixing using a hand blender or a whisk.

6. Beat the chestnut spread and the chestnut puree together. When the mixture is smooth add the lemon cream and mix well.