Caramelised Pineapple & Lemon Curd Eton Mess
with Mint Cream & Toasted Coconut | Serves 4
Celebrate the holiday season with a burst of sunshine on your plate! Our caramelised pineapple and lemon curd eton mess is a festive delight, golden pineapple, tangy lemon curd and crunchy meringue pieces come together to bring you a merry and bright dessert to your table.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
pineapple slices
1 packet
thickened cream
(Contains Milk;)
1 bunch
mint
1 packet
meringue nests
(Contains Egg;)
1 packet
lemon curd
(Contains Milk;)
1 packet
shredded coconut
(Contains Sulphites;)
Not included in your delivery
20 g
butter
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Heat a large frying pan over medium-high heat. Toast shredded coconut until golden, 2-3 minutes. Transfer to a bowl and set aside.
• Drain and finely chop pineapple slices. Return the frying pan to medium-high heat. • Cook pineapple, stirring, until lightly browned, 4-6 minutes. Add the butter and brown sugar and cook until golden brown and sticky, 2-4 minutes. • Transfer to a bowl and set aside to cool for at least 5 minutes.
• In a large bowl, place the thickened cream. Beat with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes. • Pick and thinly slice mint leaves. • Gently stir half the mint into the whipped cream.
TIP: If you don't have electric beaters, use a metal whisk. TIP: For maximum volume, chill both your bowl and cream before whipping.
• When you are ready to serve, break up meringue nests into small chunks and divide between four serving bowls. • Dollop each with a some mint cream, then top with the caramelised pineapple. Drizzle with lemon curd. • Top with the toasted coconut and remaining mint to serve. Enjoy!