Strawberry & Rosé Eton Mess
SUMMERY - LIGHT - FRUIT FORWARD - HERBAL - TRANSPORTIVE - CHIC - FAMILY STYLE
That’s how Natasha Pickowicz describes her custom recipe, a melt-in-your-mouth, balanced Strawberry & Rosé Eton Mess. Natasha designed this recipe to pair beautifully with our first wine — a savory, food-friendly Barbera Rosé. Cook her full recipe below.
BY: NATASHA PICKOWICZ
This recipe serves a group of four people.
INGREDIENTS
Meringue
2 large egg whites
½ teaspoon cream of tartar
½ teaspoon kosher salt
½ cup granulated sugar
1 teaspoon vanilla extract
Macerated Strawberries
3 cups ripe strawberries, hulled and gently torn in half
¼ cup granulated sugar
¼ cup Oona rosé
Whipped Cream
1 1/3 cups cold heavy cream
1 tablespoon powdered sugar
½ cup whole fat plain yogurt
Flaky sea salt & Olive oil to finish
DIRECTIONS
Make the meringue: Preheat the oven to 250˚ F. Line two rimmed baking sheets with parchment paper.
Add the egg whites, cream of tartar, and salt to the bowl of a standing mixer fitted with the whisk attachment. Beat on high speed until the mixture turns white and foamy, about 2 minutes. With the motor still running, slowly add in the sugar in a steady stream and beat until the mixture has quadrupled in size and is thick and glossy, about 5 to 6 more minutes. Add in the vanilla extract and beat until just combined. Alternatively this step can be done with a hand mixer.
Transfer the meringue to a piping bag fitted with a star-shaped piping tip. Pipe 3-inch long squiggles on the sheet tray, spaced at least 2 inches apart. Continue piping until the sheet trays are full.
Bake until the meringues are completely dry to the touch, about 50 minutes to 1 hour. Turn off the oven, crack open the door, and let the meringues sit for 20 minutes. The meringues should be crisp all the way through. If not using right away, store your meringues in an airtight container in the freezer, where it is cold and dry. They’ll stay crunchy for up to 3 weeks.
Make the macerated strawberries: Add the strawberries, sugar, and rosé to a medium bowl and gently toss to combine. Let sit at room temperature for at least 30 minutes, or up to 6 hours. Strain the strawberry and rosé juices into a small pot, and boil the liquid until reduced by half, or until it looks thick and sticky, about 4 minutes. Stir the strawberries back in and set aside.
Make the whipped cream: Add the heavy cream and powdered sugar to a pre-chilled medium bowl and use a hand mixer to beat until stiff peaks form, about 3 minutes. Gently fold in the yogurt until the mixture is silky but still has structure. Refrigerate until ready to use.
Assemble the eton mess: Place a half of the meringue squiggles on the bottom of a platter. Spoon the strawberries all over, then top with whipped cream. Arrange the remaining meringues on top. To serve, scoop the mess into small dessert bowls, add a pinch of flaky sea salt, and drizzle with good olive oil.
