About the chef:
Benjamin Leblanc-Beaudoin is the Chef of the Iron Kettle Bed and Breakfast located in Comber, Ontario. Recently voted Best Chef of Windsor & Essex County. A former contestant on Food Network’s Chopped Canada, Chef Benjamin is an advocate for Local Food and his B&B is a Certified FeastON culinary destination. To learn more click here.
Few desserts say summer like Eton mess. Crunchy meringue, whipped cream and strawberry sauce is a winning combination, best served al fresco.
Producer: Raymont’s Berries (Strawberries)
- 4 large egg whites
- 150 grams of sugar
- 400 grams of mixed berries (raspberries, strawberries)
- 1 tsp of vanilla extract
- 1 tsp of honey
- 1 sprig of mint
- 500 ml of 35% cream
- 1 tablespoon of icing sugar
- 1 tablespoon of roasted almonds slivers
- 1 tablespoon of lavender
- Preheat oven to 250 degrees
- Whisk the egg whites until you reach stiff peaks (easier with mixer).
- Once you can turn the bowl over and not have anything fall out, add sugar one tablespoon at a time, and mix for 3-4 minutes between tablespoons. Once fully incorporated, add lavender.
- Line a cookie tray with parchment paper. Using a piping bag or spoon, transfer mixture into equal sized dollops, and bake in the oven for 1 hour and a half.
- With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 to 8 minutes, or until white and glossy. To test whether it’s done you can pinch some between your fingers – if it feels completely smooth it’s ready; if it’s slightly granular it needs a little more whisking.
- Half or quarter the berries, and place in a bowl with 1 tablespoon of sugar, vanilla, and honey- mix well (macerate)
- Whip cream until soft peaks form, then fold in the icing sugar.
- Mix everything in a bowl and transfer onto plates for service. Drizzle with fresh strawberry jam and garnish with fresh mint.