Traditionally in England, Eton Mess is made of strawberries, meringue and whipped cream. Annette gives this classic dessert her own twist, with homemade blueberry & cranberry ice cream and seaweed meringue. Fun and delicious to make!

Ingredients

For the ice cream

• 200 grams of blueberries (frozen if desired), keep 50 grams aside100 grams of Texel cranberries, frozen or fresh
• 250 grams of mascarpone
• 2.5 decilitres whipped cream, whipped
• 100 grams (sea lavender) honey
• 50 grams white chocolate in pieces

For the meringue

• 4 egg whites
• 200 grams of icing sugar
• 5 grams seaweed powder

Method

For the ice cream

Defrost the blueberries and cranberries and grind 150 g of the blueberries and all the cranberries into a puree. Mix in the mascarpone, whipped cream and honey and turn into ice cream in the ice cream maker.

For the meringue

Preheat the oven to 100 ˚C. In a fat-free bowl, beat the egg whites with the sugar to stiff peaks. Then carefully stir in the seaweed powder.

Place baking paper on a baking tray. Put the beaten meringue in a piping bag. Pipe small balls onto the baking sheet. Bake for 60 to 120 minutes. In between, check whether the balls are dry at the bottom. Allow the balls to cool well, if necessary leave them to stand overnight. Store them in a tin or jar.

Serve the ice cream with the rest of the blueberries, crumbled meringue and chocolate chips.

This recipe comes from the cake book Zilt. The book that the Texelaars: Annette van Ruitenburg, Ruth de Ruwe, Ellen van Straten, Sabien Bosman in collaboration with Marieke Dekker of IVN.

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