Hi there! I feel like it’s been FOREVER since I last posted a recipe here on SBP. My life has been very full (in a good way). It’s “season” here on South Beach and I’ve been blessed to work lots of long hours. Sure it feels like I barely leave my job, but I have to be grateful for the great business… Plus it will be over soon and I’ll be wishing it was busy again!
What your server is usually doing in the back while you eat brunch. #INSTAGRAM
In the meantime I’ve been spending my days off with my Gran and making delicious food with her. This recipe is her new favorite dessert ever. And that’s saying something.
Don’t ask me to go in-depth on the history of Eton Mess because I really don’t know. When I found out about this delicious creamy meringue dessert I Wikipedia’d that shizz and it said something about serving it at the annual Cricket game at England’s Eton College…
Erm, okay. You bring the cricket balls and I’ll bring the Eton Mess?
All I know is that this easy dessert just so happens to capture every ingredient I love: whipped cream, raspberries, and fresh meringues.
The original is made with chilled strawberries I believe, but I saw a recipe from Ina Garten that uses raspberries. Score. I think the tartness from the raspberries cuts through the heavy cream perfectly and has a great texture.
This dessert can be thrown together in record time if you buy fresh bakery meringues. But then again those would be made with refined sugar which is less than ideal.
When anything patisserie throws me off I go to Jenny from The Urban Poser for help. She has a fabulous recipe for Paleo Maple Meringue Kisses and it’s pretty easy to follow! I excluded the raspberry frosting and just used the meringue cookies for my Eton Mess.
Just remember to think of me when your lips meet a spoonful of this #raspberrymeringuecreamlovin’ for the first time.
Ingredients
- 12 ounces of organic raspberries (fresh or frozen, depending on the season)
- 2 1/2 tbsp raw honey
- 1 1/2 cup pastured raw heavy cream (for dairy-free option, see note)
- ½ tsp bourbon vanilla extract
- Half a batch of Maple Meringue Cookies
Instructions
- On the stove top over medium-low heat, simmer 6 ounces of raspberries along with 1 tbsp of honey for 5 minutes. Mash the berries until they are mostly liquid. Remove from the stove and stir in the last 6 ounces of whole raspberries. Cover and chill in the freezer until cold but NOT frozen.
- Meanwhile, in a large mixing bowl whip 1 1/2 cups of chilled heavy cream with 1 1/2 tbsp honey and vanilla until stiff peaks form. (See dairy-free option below) Keep chilled.
- Use cute glasses or parfait cups to layer pieces of crushed meringue, then a big spoonful of whipped cream, and then raspberries. Continue to layer until the cups are full. Garnish with extra meringues because… it’s meringue. Duh.
Notes
For a dairy-free version, chill 2 cans of full-fat coconut milk overnight in the fridge. When you are ready to make the whipped cream, gently open the cans and scrape the solid coconut cream from the top leaving the excess coconut water in the can. Whip the cream with 1 1/2 tbsp honey and ½ tsp vanilla extract until fluffy.
The post Primal Eton Mess (Raspberry Meringue Parfait) appeared first on South Beach Primal.
