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Warm Blackberry, Lychee and Sumac Eton Mess

Warm Blackberry, Lychee and Sumac Eton Mess

By OcadoLifePublished on 23 July 2024This easy, gorgeous dessert from chefs Sarit Packer and Itamar Srulovich – founders of London-based restaurant Honey & Co. – is all about the mix of temperatures and textures: silky cream, crunchy meringues, warmed blackberries, ice-cold lychees and a sprinkle of zesty sumac. Bliss!
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Time and servings

15 minsTotal time
6Servings
10 minsPrep time
5 minsCooking time

Ingredients

  • 200g lychees, flesh torn into 2 or 3 pieces
  • 250ml double cream
  • 150g blackberries
  • 60ml vodka or water
  • 2 tbsp caster sugar
  • 0.25 vanilla pod, split, or ½ tsp vanilla extract
  • 1 (52g) pack mini meringues, smashed
  • 1 tsp sumac

Method

  • Step 1

    Put the lychee pieces into a container in the freezer for 10 mins – this will make the flavour pop.

  • Step 2

    Meanwhile, pour the cream into a bowl and use an electric whisk to whip until thick and silky.

  • Step 3

    Put the blackberries, vodka or water, sugar and vanilla in a frying pan. Bring to the boil and cook for 2 mins or so, swirling occasionally until the berries are bursting and the syrup is a pale golden colour. (Don’t be tempted to stir the syrup with a spoon as it could cause it to crystallise.) Remove from the heat.

  • Step 4

    To assemble, layer up the chilled lychees, warm blackberries, syrup, whipped cream, meringue pieces and sumac in a serving dish, finishing with a final layer of fruit and syrup. Serve immediately.