Chill Out This Summer with Helen Goh's Frozen Eton Mess Recipe

As summer temperatures soar, there's no better way to cool down than with a delightful frozen Eton mess, a classic British dessert reimagined by Helen Goh. This version marries the traditional elements of cream, meringue, and fruit into a sliceable treat that’s perfect for casual gatherings in August.

Preparation is a breeze; simply cook the fruit a day ahead to save time. The recipe calls for 400g of red plums, 120g of raspberries, and a hint of lemon juice to balance the flavors. The addition of coconut condensed milk adds a unique creaminess that freezes beautifully, while toasted coconut chips provide a satisfying crunch.

Begin by cooking the plums and raspberries until softened, then strain and reduce the juices to create a syrup. In a separate bowl, whip together the condensed milk, double cream, and vanilla until fluffy, then fold in broken meringues, toasted coconut, and the cooled fruit. Transfer to a loaf tin and freeze overnight.

When it’s time to serve, a quick dip in hot water makes removal easy. Drizzle with the reserved fruit syrup, sprinkle with extra coconut, and enjoy this refreshing dessert that captures the essence of summer.

Source: www.theguardian.com