Recipes, re-invented from cooking shows
Hibiscus Eton Mess
Prep. Time:
Baking Time:
Total Time:
50 mins
2 hours 10 mins
5 hours
Serves:
8 individual glasses
Moyin created this dish for Great British Bake Off ™ Series 17. Part of his "Lagos to London" dessert trolley, it swaps the usual strawberries for zobo, the Nigerian hibiscus drink, turned into a sharp, deep crimson curd rippled through softly whipped cream. The judges loved the flavors. This Fix-It...
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Ingredients
FOR THE ZOBO REDUCTION: 1 cup (30 g) dried hibiscus (zobo/roselle) flowers 3 cups (720 ml) water 1-inch (2.5 cm) piece fresh ginger, sliced 3 whole cloves 2 tbsp (25 g) granulated sugar, for the drizzle
FOR THE ZOBO CURD: 1/2 cup (120 ml) zobo reduction, cooled 2 tbsp (30 ml) fresh lime juice 1/2 cup (100 g) granulated sugar 1 large egg 3 large egg yolks Pinch of fine salt 6 tbsp (85 g) cold unsalted butter, cubed
FOR THE MERINGUE: 4 large egg whites (120 g), at room temperature 1 cup (200 g) superfine (caster) sugar 3/4 tsp (2 g) cornstarch 3/4 tsp (4 ml) white wine vinegar 3/4 tsp (4 ml) vanilla extract
FOR THE CREAM: 2 cups (480 ml) cold heavy cream 2 tbsp (15 g) powdered sugar 1/2 tsp (2.5 ml) vanilla extract
EQUIPMENT NEEDED: Stand mixer with whisk attachment Two baking sheets lined with parchment Piping bag with a 1/2-inch (1.2 cm) round or star tip Medium stainless steel or enameled saucepan (not aluminum or unlined copper) Heatproof bowl for a double boiler Fine-mesh sieve Instant-read thermometer Eight 8-10 oz (240-300 ml) glasses or tumblers
Method
STEP 1: BREW AND REDUCE THE ZOBO
Rinse the hibiscus briefly. In the stainless steel or enameled saucepan, bring the hibiscus, water, ginger and cloves to a boil, then simmer for 15 minutes. Take off the heat and steep for 20 minutes. Strain through the fine-mesh sieve, pressing on the flowers. Return the liquid to the pan and simmer until reduced to about 3/4 cup (180 ml). Measure out 1/2 cup (120 ml) for the curd and let it cool. Stir the 2 tablespoons of sugar into the remaining 1/4 cup (60 ml) and cool; this is the drizzle.
STEP 2: MAKE THE ZOBO CURD
In the heatproof bowl, whisk together the cooled zobo reduction, lime juice, sugar, egg, egg yolks and salt. Set the bowl over a pan of barely simmering water and stir constantly until the curd thickens, coats the back of a spoon and reaches 170°F (77°C), 8-10 minutes. Take off the heat and whisk in the cold butter a few cubes at a time. Strain, press plastic wrap onto the surface and chill for at least 2 hours.
STEP 3: WHISK THE MERINGUE
Heat the oven to 225°F (105°C), or 200°F (95°C) fan. In the stand mixer, whisk the egg whites on medium speed to soft peaks. With the mixer running, add the caster sugar a spoonful at a time. Increase to high and whisk for 5-7 minutes, until stiff, glossy and smooth when rubbed between your fingers. Whisk in the cornstarch, vinegar and vanilla.
STEP 4: PIPE AND BAKE
Using the piping bag, pipe 24 small kisses, about 1 inch (2.5 cm) across, onto one lined baking sheet for the tops. Spread the rest of the meringue thinly on the second sheet as rough discs; these are for crushing. Bake for 1 hour 30 minutes, until crisp and lifting cleanly from the paper. Turn the oven off and leave the meringues inside with the door closed until completely cool.
STEP 5: WHIP AND RIPPLE THE CREAM
Whip the cold cream with the powdered sugar and vanilla to soft, floppy peaks. Stop before it holds stiffly; it will firm up as you fold. Fold in 1/4 cup (60 ml) of the zobo curd in two or three strokes, leaving clear crimson ripples rather than mixing it through.
STEP 6: CRUSH THE MERINGUE
Break the meringue discs by hand into rough pieces, from about 3/4 inch (2 cm) down to crumbs. Keep a mix of sizes: large pieces for crunch and crumbs to thicken the cream. Set the 24 kisses aside for the tops.
STEP 7: LAYER AND FINISH
Assemble no more than 30 minutes before serving. In each glass, spoon in 1 tablespoon of curd, then a handful of crushed meringue, then a layer of rippled cream. Repeat with curd, crushed meringue and cream, so meringue runs through every layer. Finish each glass with three meringue kisses and a thin drizzle of the zobo syrup. Serve straight away.
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Instructions
FOR THE ZOBO REDUCTION:
1 cup (30 g) dried hibiscus (zobo/roselle) flowers
3 cups (720 ml) water
1-inch (2.5 cm) piece fresh ginger, sliced
3 whole cloves
2 tbsp (25 g) granulated sugar, for the drizzle
FOR THE ZOBO CURD:
1/2 cup (120 ml) zobo reduction, cooled
2 tbsp (30 ml) fresh lime juice
1/2 cup (100 g) granulated sugar
1 large egg
3 large egg yolks
Pinch of fine salt
6 tbsp (85 g) cold unsalted butter, cubed
FOR THE MERINGUE:
4 large egg whites (120 g), at room temperature
1 cup (200 g) superfine (caster) sugar
3/4 tsp (2 g) cornstarch
3/4 tsp (4 ml) white wine vinegar
3/4 tsp (4 ml) vanilla extract
FOR THE CREAM:
2 cups (480 ml) cold heavy cream
2 tbsp (15 g) powdered sugar
1/2 tsp (2.5 ml) vanilla extract
EQUIPMENT NEEDED:
Stand mixer with whisk attachment
Two baking sheets lined with parchment
Piping bag with a 1/2-inch (1.2 cm) round or star tip
Medium stainless steel or enameled saucepan (not aluminum or unlined copper)
Heatproof bowl for a double boiler
Fine-mesh sieve
Instant-read thermometer
Eight 8-10 oz (240-300 ml) glasses or tumblers
Heading 5
Ingredients
STEP 1: BREW AND REDUCE THE ZOBO
Rinse the hibiscus briefly. In the stainless steel or enameled saucepan, bring the hibiscus, water, ginger and cloves to a boil, then simmer for 15 minutes. Take off the heat and steep for 20 minutes. Strain through the fine-mesh sieve, pressing on the flowers. Return the liquid to the pan and simmer until reduced to about 3/4 cup (180 ml). Measure out 1/2 cup (120 ml) for the curd and let it cool. Stir the 2 tablespoons of sugar into the remaining 1/4 cup (60 ml) and cool; this is the drizzle.
STEP 2: MAKE THE ZOBO CURD
In the heatproof bowl, whisk together the cooled zobo reduction, lime juice, sugar, egg, egg yolks and salt. Set the bowl over a pan of barely simmering water and stir constantly until the curd thickens, coats the back of a spoon and reaches 170°F (77°C), 8-10 minutes. Take off the heat and whisk in the cold butter a few cubes at a time. Strain, press plastic wrap onto the surface and chill for at least 2 hours.
STEP 3: WHISK THE MERINGUE
Heat the oven to 225°F (105°C), or 200°F (95°C) fan. In the stand mixer, whisk the egg whites on medium speed to soft peaks. With the mixer running, add the caster sugar a spoonful at a time. Increase to high and whisk for 5-7 minutes, until stiff, glossy and smooth when rubbed between your fingers. Whisk in the cornstarch, vinegar and vanilla.
STEP 4: PIPE AND BAKE
Using the piping bag, pipe 24 small kisses, about 1 inch (2.5 cm) across, onto one lined baking sheet for the tops. Spread the rest of the meringue thinly on the second sheet as rough discs; these are for crushing. Bake for 1 hour 30 minutes, until crisp and lifting cleanly from the paper. Turn the oven off and leave the meringues inside with the door closed until completely cool.
STEP 5: WHIP AND RIPPLE THE CREAM
Whip the cold cream with the powdered sugar and vanilla to soft, floppy peaks. Stop before it holds stiffly; it will firm up as you fold. Fold in 1/4 cup (60 ml) of the zobo curd in two or three strokes, leaving clear crimson ripples rather than mixing it through.
STEP 6: CRUSH THE MERINGUE
Break the meringue discs by hand into rough pieces, from about 3/4 inch (2 cm) down to crumbs. Keep a mix of sizes: large pieces for crunch and crumbs to thicken the cream. Set the 24 kisses aside for the tops.
STEP 7: LAYER AND FINISH
Assemble no more than 30 minutes before serving. In each glass, spoon in 1 tablespoon of curd, then a handful of crushed meringue, then a layer of rippled cream. Repeat with curd, crushed meringue and cream, so meringue runs through every layer. Finish each glass with three meringue kisses and a thin drizzle of the zobo syrup. Serve straight away.
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