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Eton Mess Recipe Reinvented by Chef Anna Polyviou

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Eton Mess Recipe Reinvented by Chef Anna Polyviou

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Ingredients

Almond Dacquoise
240 g almond meal
240 g icing sugar
50 g Flour
300 g egg whites
125 g Caster Sugar
White Chocolate and Feuilletine Crunch
225 g white chocolate melted
600 g feuilletine
Vanilla Bavarois
300 ml Milk
135 g Egg Yolks
60 g Caster Sugar
10 g Gelatine
500 ml Cream semi-whipped
1 Heilala vanilla bean
Pink Spray
300 g cocoa butter
30 g white colour powder
5 g red cocoa colour
Meringue Kisses
200 g egg whites
300 g Sugar
30 g cornflour
20 ml white vinegar
Strawberry Sorbet
500 g strawberry puree boiron
100 g Sugar
25 g glucose
2 g stabilizer
100 ml cold water
Strawberry Coulis
500 g strawberry puree boiron
250 g icing sugar
White Chocolate Sphere
1000 g white chocolate tempered
200 g white cocoa chocolate colouring

This dessert, dubbed Anna's Liquid Mess, is a twist to Eton Mess.

  • Medium

Ingredients

  • Almond Dacquoise

  • White Chocolate and Feuilletine Crunch

  • Vanilla Bavarois

  • Pink Spray

  • Meringue Kisses

  • Strawberry Sorbet

  • Strawberry Coulis

  • White Chocolate Sphere

Directions

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This dessert, dubbed Anna’s Liquid Mess, is a twist to Eton Mess. I’ve designed it to be a modern elegant version to Eton Mess that then turns into a beautiful mess that I’ve created.

A light pink vanilla bavarois that has a crunchy base, that is enclosed with a titanium sphere that has holes cut out. Then fresh baby basil and strawberry, strawberry sorbet and popping candy. Then a hot liquid.

Almond Dacquoise

  1. Pre heat the oven to 160oC.
  2. Line a small baking tray with baking paper and set aside.
  3. In an electric KitchenAid using a whisk attachment whisk the egg whites to soft peak, once its formed reduce the speed and start adding gradually the caster sugar.
  4. Continue whisking till all is combined.
  5. Sift the icing sugar, almond meal and plain flour.
  6. Take the meringue off the machine.
  7. Fold in the dry ingredients, making sure to fold it carefully to avoid the meringue breaking down.
  8. Using a palette knife spread the mixture evenly on the tray.
  9. Bake in the oven for 5 minutes then turn tray around and bake for a further 3 minutes.
  10. Gently press on the sponge and once it springs back its ready.
  11. Please aside and allow cooling.

White Chocolate and Feuilletine Crunch

  1. In a kitchenaid using a paddle attachment put everything together, on slow speed mix everything together till combined.
  2. Once combined remove and spread evenly onto the dacquise sponge thinly.

Vanilla Bavarois

  1. Make an analgise with the milk, yolks, sugar and vanilla.
  2. Add the softened gelatine sheets off the heat and strain.
  3. Allow cool over an ice bath.
  4. When cool, fold in the semi whipped cream.

Pink Spray

  1. Melt the cocoa butter, but not too hot.
  2. Using a hand blender blitz together.
  3. Mix slowly into the white colour, blend into smooth then sieve though a fine strainer.
  4. Slowly add in the red colour until the preferred pink is retained.
  5. Cool the colouring down to 34 C and then use.

Meringue Kisses

  1. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form.
  2. Mix the sugar and cornflour together and gradually add to the whites beating well after each addition, until meringue is thick and glossy and sugar dissolved.
  3. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves.
  4. Add the vinegar whisk until just combined.
  5. Pipe onto lined trays and in the baker’s oven at 80 C for 1 Hour.
  6. Keep checking to make sure the temperature isn’t too high as you don’t want any colour.
  7. When completely cold, transfer to serving plate or store in an airtight container until required.

Strawberry Sorbet

  1. Mix together the sugar and stabiliser.
  2. Bring to the boil the sugar, stabiliser, glucose and water.
  3. Pour over the puree and whisk until smooth.

Strawberry Coulis

  1. In a small saucepan bring the puree just to the boil.
  2. Whisk in the icing sugar and return to the heat.
  3. Continue to whisk until the sugar is dissolved.

White Chocolate Sphere

  1. Once the white chocolate is tempered, slowly add the white colour until required colour and thinness of the chocolate is gained.
  2. Use a polished dome chocolate mould to form the domes.

Anna Polyviou

Anna began her culinary career in 2000 by accepting an apprenticeship with The Sofitel Melbourne Hotel. During this time she won the best “Apprentice in Victoria” competition run by Les Toques Blanc. Her prize; a scholarship to work ANYWHERE in the world to further her cooking career.

Anna embraced this opportunity to follow her dreams and work in London for three years at The Claridges Hotel; regularly awarded the best hotel in England. During her time there she had the opportunity to work under two extraordinary pastry chefs, Miss Julie Sharp, (UK’s best Pastry Chef of the year 2004) and Nick Paterson who was awarded the same prize 2 years later.

She continued to enter numerous competitions, which she won during her time in the UK. Most prominent being The Nadell Trophy (Dessert of the Year) and also the Culinary Academy Award of Excellence for pastry, being an award that is given to a limited number of young pastry chefs.

As part of winning this prestigious award she was given the opportunity to travel to Paris to do a stage with renowned Pastry Chef Pierre Herme at Pierre Herme Patisserie at Rue Bonaparte Paris.

She completed University at Themes Valley University in London, Culinary Arts in International Pastry Gaining excellent results.

After returning to Australia in 2008 she won the Callebaut Chocolate Competition for Best Chocolate Dessert. The prize was a trip to Chicago to study at the Callebaut Chocolate School.

Anna has trained along side Jerome Landrieu, Jean-Marie Auboine and Kirsten Tibballs.

For 5 years she has held the position of Executive Pastry Chef at The Bathers Pavilion at the beautiful Balmoral Beach. With writing Serge Dansereau’s sweet side for his cookbooks “The French Kitchen”, “Summer Cooking” and the new realized “Seasons”.

She features and writes for The Australian Business Baking Magazine, and has featured in So Good Magazine and currently in the beautiful book “The New Patissiers” by Olivier Dupon (Thames & Hudson 2013), a collaboration of the next up and coming pastry chef’s; featuring 38 pastry chefs from all around the world. Anna is also the founder and chairman of the Sydney Pastry Chef club.

She is the Executive Pastry Chef at Sydney’s five star hotel: Shangri-la Sydney. Pushing the boundaries and the most talked about dessert degustations in the pastry kitchen, winning best high-tea in Sydney and having 10 talented pastry chefs in her team.

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