Recipe Strawberry and Earl Grey Eton Mess

To prepare this dish

Ingredient list

Strawberry meringue

150 g strawberry puree
75 g Strawberry juice
1.5 g Hyfoamer
4.5 g egg white powder
115 g Sugar
20 g dry strawberry

Tea infusion for ice cream

1000 g milk
100 g Earl Grey tea

Earl grey tea ice cream

790 g Tea infusion
220 g Cooking Cream Sour Taste
50 g skimmed milk powder
25 g dextrose
25 g glucose powder
180 g light brown sugar
8 g Stab 2000 stabilizer

Strawberry gel

200 g Capfruit
4 g Ultra Tex
5 g lime juice

Strawberry compote

100 g Strawberry gel
300 g diced strawberry

Compressed strawberries

100 g Tea infusion
400 g fresh strawberries

Tea infusion for pastry cream

400 g milk
24 g Earl Grey tea

Tea pastry cream

250 g Tea infusion
90 g Excellence Whipping Cream 35% FAT
90 g light brown sugar
25 g custard powder
50 g egg yolk
10 g Cooking Cream Sour Taste
20 g ELLE & VIRE ALL PURPOSE BUTTER 82% FAT

Elle & Vire products used

Cooking Cream Sour Taste

Excellence Whipping Cream 35% FAT

ELLE & VIRE ALL PURPOSE BUTTER 82% FAT

The recipe,
step by step

1. 1

   Strawberry meringue

   Combine all ingredients and whip for 4 minutes. Pipe the meringue onto a silicone mat, sprinkle with dried strawberries and dehydrate for 4 hours until dry.

2. 2

   Tea infusion for ice cream

   Heat the milk to 90 °C, infuse for 5 minutes, then strain.

3. 3

   Earl grey tea ice cream

   Warm the tea infusion to 40 °C, add the dry ingredients and cook to 80 °C. After cooling, mix in the Sour Cream and churn in an ice cream machine.

4. 4

   Strawberry gel

   Blend all ingredients until thick.

5. 5

   Strawberry compote

   Mix all together. 

6. 6

   Compressed strawberries

   Put the strawberries and the tea infusion together, then use a vacuum machine.

7. 7

   Tea infusion for pastry cream

   Heat the milk to 95 °C, infuse with the tea for 10 minutes, then strain.

8. 8

   Tea pastry cream

   Combine the infusion, cream, yolk, and sugar. Cook to make a pastry cream, adding the butter at the end.

9. 9

   Assembly

   Position the meringue case onto a plate, then delicately pipe tea ice cream into the center. Crown it with compressed strawberries, and pipe tea pastry cream in between the gaps. Garnish with crispy strawberry meringue and a sprinkle of Marigold leaves for the final touch.

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