Warm Blackberry, Lychee and Sumac Eton Mess
By OcadoLife
Published on 23 July 2024
This 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!
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.