Roasted Plum, Thyme and Honey Eton Mess
By OcadoLife
Published on 14 August 2024
“Adding honey to meringues gives them a stickier, richer edge with a butterscotch hue in this Roasted Plum, Thyme and Honey Eton Mess,” says cook and author of Tucking In, Sophie Wyburd. “Layer them up with thyme-infused plums and tangy whipped cream for this decadent but budget-friendly spin on a classic pud.”Time and servings
2 hrs 5 minsTotal time
6Servings
30 minsPrep time
1 hr 35 minsCooking time
Ingredients
- 4 large egg whites
- 100g caster sugar
- 100g runny honey
- 400g plums, cut into chunks
- 4 thyme sprigs
- 250ml double cream
- 250ml greek yoghurt
Method
Step 1
Preheat the oven to 150°C/130°C fan/gas 2. Line a large baking tray with baking paper. In a large bowl, beat the egg whites with an electric whisk to stiff peaks. Add the sugar, one-quarter at a time, and beat again to stiff peaks. Repeat until all the sugar is used up, beating well after each addition. Add the honey and beat again to stiff peaks.Step 2
Dollop the mixture evenly over the prepared tray to form 12 small evenly-spaced mounds. Bake for 1 hr 15 mins, then turn the oven off, leaving the meringues inside, until completely cooled and dry. Once cool, remove – they can be stored in an airtight container for 2 days.Step 3
For the plums, preheat the oven to 200°C/180°C fan/gas 6. Arrange the plum chunks in a roasting tin and scatter over the thyme sprigs; bake for 15-20 mins, until soft and jammy. Remove from the oven; leave to cool in the tin.Step 4
Whip the cream in a bowl until thick and pillowy; fold in the yoghurt.Step 5
Smash the meringues into pieces. Assemble between 6 glasses, alternating layers of meringue, cream and roasted plum; serve.