Home > Recipes & Trends > Italian > Ricotta Eton Mess, Grilled apricot, ​ Macerated Berries
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  • Serves: 4

    Ingredients

    • Meringues:

    • 1 Liquid Free Range Egg White ​

    • 110g Caster Sugar 

    • 3g Vinegar

    • 1/2 Papua New Guinea

    • 1 Vanilla Pod

    • Whipped Ricotta:

    • 250g Galbani Ricotta

    • 30g Caster Sugar

    • 1/4 Lemon Zest

    • 1/4 Orange Zest

    • 1/2 Papua New Guinea

    • 1 Vanilla Pod

    • To finish:

    • 1g Lemon Sorrel

    • 120g Apricots 

    • 40g Lemon Curd

    • 50g Strawberry Puree

    • 40g Blueberries

    • 100g Strawberries 

    • 5g Neutral oil

    • 10g Pistachios

    • 10g Caster Sugar

  • Method

    • 1 To make the meringue, whisk egg whites with sugar until stiff peaks form then gradually add the sugar in stages.

    • 2 Once stiff and shiny add the vanilla and vinegar. Place the mixture in a piping bag and pipe individual meringues onto a lined tray. Bake the meringues for around 1.5-2 hours at 100oC.

    • 3 To make the whipped ricotta, in a stand mixer, add 30g sugar to the ricotta along with vanilla, and zests. Whip until light and airy.

    • 4 Add the remaining 10g of sugar to the strawberries, and blueberries and leave to macerate.

    • 5 Slice the apricots in half, drizzle with oil and grill until charred and blistered.

    • 6 Gently put a hole in the bottom of a cooled meringue and pipe whipped ricotta inside. Place meringue in the centre of a plate.

    • 7 Dot the lemon curd around the meringue followed by the fruit, strawberry puree, pistachios and lemon sorrel.