On the Coals BBQ Eton Mess I Kasai Grills | Recipe by sousvidetools.com

Method

Tommy Banks, brand ambassador for the Kasai Grills puts a new twist on the Summer classic, Eton mess.

Pre-heat oven to 95ºC (75ºC Fan) and line baking trays with parchment paper.

To make the meringue: In a large mixing bowl, add egg whites and beat on medium speed until soft peaks form. Gradually add the caster sugar a tablespoon at a time until stiff peaks form. Your meringue mixture should be thick and glossy.

Sift in icing sugar, folding often but gently with a rubber spatula until the mixture is smooth and billowy.

Scoop a heaped spoon of mixture and drop into rounds onto your prepared baking tray. Bake for 2 hours in the oven until the meringues are a more toasted white colour and crisp. Leave to cool completely.

Meanwhile, make your Chantilly cream by combining double cream and icing sugar and whisking on medium speed until soft peaks form. Refrigerate until needed.

To make your berry compote, in a medium sized, heavy based saucepan, combine berries, sugar and water and cook over grill until for 4-5mins, being careful not to over boil. Remove when berries have turned into a compote.

Finally, lightly coat your strawberry halves in caster sugar. Add to your basket and toss over the coals until caramelised, this should only take a couple of minutes depending on the heat of the grill.

To build your Eton mess, break up a generous amount of meringue into the bottom of a bowl. Coat the caramelised strawberries in your berry compote and spoon generously around the meringue, save some to finish. Add a few healthy spoons of Chantilly cream. Garnish with micro mint for an eye-catching dessert.