Vegetarian Option:
MAIN COURSE: SAFFRON & CARDOMOM ETON MESS
A Shimla Social take of the Eton Mess with the rich flavors of saffron and cardamom, blending the creamy, crunchy, and fruity elements into a dessert.
Saffron & Cardamom Eton Mess
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes (for
meringues, if homemade)
Total Time: 1 hour 50 minutes
Serves: 4
Ingredients:
For the Meringues:
• 4 large egg whites (room temperature)
• 1 cup granulated sugar
• Pinch of salt
For the Saffron-Cardamom Whipped Cream:
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar (adjust to taste)
• 1 teaspoon cardamom powder
• A pinch of saffron threads, soaked in 2 tablespoons warm milk
For the Berry Mix:
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• 1 tablespoon sugar (optional, to macerate berries)
• A few saffron threads and cardamom pods for garnish
Instructions:
1. Meringues (skip if using store-bought):
> Preheat the oven to 200°F (95°C). Beat egg whites with a pinch of salt until soft peaks form.
> Gradually add sugar, beating until stiff peaks form and the mixture is glossy.
> Spoon dollops onto a baking sheet lined with parchment paper, and bake for 1.5 hours or until crisp and dry. Let cool.
2. Saffron-Cardamom Whipped Cream:
> In a mixing bowl, combine heavy whipping cream, powdered sugar, cardamom powder, and the saffron-infused milk. Whip until soft peaks form. Chill in the refrigerator until needed.
3. Prepare the Berries:
> If desired, toss the berries with a tablespoon of sugar and let them sit for about 10 minutes to macerate and bring out their juices.
4. Assemble the Eton Mess
> Break the cooled meringues into bite-sized pieces. In serving glasses or a large bowl, layer the meringue pieces with the saffron-cardamom whipped cream and macerated berries. Repeat the layers until all ingredients are used, finishing with a layer of whipped cream.
5. Garnish and Serve
> Sprinkle a few saffron threads and cardamom pods on top for garnish. Serve immediately, or chill for up to an hour before serving to let the flavors meld together.
Cook's Notes:
> The meringues can be made a day ahead and stored in an airtight container to save time.
> Adjust the amount of sugar in both the meringues and whipped cream to suit your taste, especially if the berries are particularly sweet.
> For a vegan version, use aquafaba (the liquid from a can of chickpeas) to make the meringues and a plant-based cream substitute for the whipped cream.