Exotic twist on Eton mess
Banana, passionfruit and lime Eton mess
Serves 4
2 limes
4 ripe but firm Fair Trade bananas
3 ripe passion fruit
200ml double cream
100ml Clandeboye Estate Greek style yogurt
2 teaspoons caster sugar
8 ready-made meringues nests
Mint leaves to garnish
1. Grate the zest from the limes and squeeze the juice from half a lime. Peel and slice the bananas into a medium bowl. Add the lime zest and juice and stir to coat the bananas. Halve the passion fruit, scoop out the pulp and add to the bananas and lime.
2. Pour the cream into a large bowl with the sugar and whisk to soft peaks.
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Hide Ad3. Gently fold in the Clandeboye Estate Greek style yogurt.
4. Break meringues into chunky pieces and lightly fold into the whipped cream and yogurt. Add banana, passion fruit and lime mixture, reserving some for decoration and carefully combine together. Spoon into glasses or glass bowls. Arrange the remaining banana mixture on top of the meringues and cream. Garnish with mint leaves. Serve immediately, while meringue is still crunchy.