DessertFlans, Puddings & OtherMirabeau WinesProvencal RecipesTaste: Food & Drink

Try Raspberry-Coconut Eton Mess for an Easy Dessert

Eton Mess is not considered a French dessert, but this easy-to-make sweet finish to a meal will have your Provencal buddies licking their spoons. Eton Mess is essentially somewhere between a pudding or messy trifle. The dessert is thought to have originated from Eton College and is still served to this day at the annual cricket match against opposing Harrow School. The typical ingredients in this dessert are cream, meringue and strawberries. For this version –  Coconut Eton Mess with Raspberries and Chocolate, we substituted raspberries instead of strawberries (the local ones are not typically available in Provence until June).

 

Coconut Raspberry Eton Mess Valentines Day Mirabeau Desert Rosé 2018
Coconut Eton Mess with Raspberries and Chocolate shavings
Print Recipe
This dessert is easy, a bit "messy" and completely delicious. Serve on a nice plate when the moment's right and decorate with a pretty biscuit if you have one.
Servings Prep Time
2 people 15 minutes
Servings Prep Time
2 people 15 minutes
Coconut Raspberry Eton Mess Valentines Day Mirabeau Desert Rosé 2018
Coconut Eton Mess with Raspberries and Chocolate shavings
Print Recipe
This dessert is easy, a bit "messy" and completely delicious. Serve on a nice plate when the moment's right and decorate with a pretty biscuit if you have one.
Servings Prep Time
2 people 15 minutes
Servings Prep Time
2 people 15 minutes
Ingredients
Servings: people
Instructions
  1. Whip the cream until really stiff, then fold a couple of tablespoons of the coconut cream.
  2. Add some broken up meringue and raspberries. Hopefully it will not be too runny and you should find some beautiful marbling from the raspberries, but make sure you don't stir it so vigorously that it becomes too homogenous a cream and loses its fluffy texture.
  3. Using a knife shave some bits off the chocolate to add later.
  4. Gently spoon the mix into a glass, decorating with a raspberry or two at the top, sprinkle over a bit more of the crushed meringue and the pieces of chocolate.
  5. Put in the fridge immediately, and serve when ready.
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Mirabeau Wine

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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