Eton Mess with raspberry, lime & pistachio

Ingredients

• 120 gvanilla meringues — plain
• 250 mldouble cream
• 1 tbspicing sugar
• 300 graspberries — fresh
• 1lime
• 1 tbsphoney
• 40 gpistachios — unsalted

Method

1. 1

   Keep approximately 100 g of raspberries aside for garnish.

2. 2

   Put the remaining 200 g of raspberries with 1 tbsp honey and 1 tbsp lime juice in a small saucepan. Heat for 3–4 minutes over low heat and crush some of the raspberries with a spoon. The sauce can remain chunky.

3. 3

   Let the raspberry sauce cool for a few minutes.

4. 4

   Meanwhile, toast the pistachios for 2–3 minutes in a dry frying pan. Let them cool and chop them coarsely.

5. 5

   Whip the double cream with the icing sugar until soft peaks form. It should remain soft and not become completely stiff.

6. 6

   Finely grate about 1 tsp of the green lime zest over the whipped cream and briefly fold it in.

7. 7

   Break the meringues into irregular, coarse pieces. Keep a few nice larger pieces aside.

8. 8

   Gently fold most of the meringue into the whipped cream. Then add about half of the cooled raspberry sauce and fold only once or twice. The cream should remain white-red marbled.

9. 9

   Loosely spoon the Eton Mess into four shallow bowls. Distribute the remaining raspberry sauce, whole raspberries, and the reserved meringue pieces over the top.

10. 10

    Finish with the toasted pistachios and serve immediately.