Watermelon Eton Mess w/ Saffron & Lime
Watermelon Eton Mess w/ Saffron & Lime
Serves: 4-6
Ingredients
5 egg whites (at room temperature)
280g caster sugar
A pinch of salt
4 cups of watermelon (~600g) cut into bite-sized chunks or scooped into balls
2 limes (peel then dice skin, add any juice too) - toss with watermelon
A few sprigs of fresh mint (to serve)
For the saffron cream
2 cups and 3 Tbsp whipping cream
1/2 tsp saffron threads
Method
Heat your oven to 120˚C. Using an electric beater, whisk the egg whites and salt on slow until soft peaks form (about 2-3 minutes). Increase the whisking speed and gradually add the caster sugar, 1 Tbsp at a time. Whisk until the sugar has dissolved and the meringue is thick and glossy. Continue to whisk for 2-3 minutes.
Line a baking tray with non-stick paper and spoon the meringue mixture onto the tray in dollops a little bigger than a 50c coin (about 2 tablespoons per meringue). Lower the oven temperature to 90˚C and bake the meringues for 1 hour and 30 minutes. Turn the oven off and leave the meringues inside to cool completely before removing. Meringues can be made ahead of time and stored in an airtight container for up to 1 week.
To make the saffron infused cream, combine 3 Tbsp of the whipping cream with the saffron threads and heat in the microwave for 30 seconds or until warm (but not hot). Place in the fridge to infuse and cool for 10-20 minutes. Once cool, add the remaining 2 cups of cream and whisk until a thick whipped cream forms. Return to the fridge until ready to serve.
Finely grate the zest off the two limes, then remove the rind and finely dice the lime flesh. Transfer to a bowl along with any remaining lime juice. Add the watermelon and toss to combine.
Roughly break the meringues apart into a few pieces.
In 4-6 serving bowls (or glasses) spoon layers of cream, then watermelon and lime, then meringue, until the glass is full. Top with some sprigs of fresh mint.
