Using ingredients from The Royal Farms and local Windsor artisans, all dishes at MOREISH are prepared by a team of expert chefs in an open theatre kitchen led by Head Chef Matyas Rigo and overseen by Fairmont Windsor Park’s Executive Head Chef Mark Brega. MOREISH is a welcoming environment perfect for socialising with friends and family, which will also host a series of interactive masterclasses for guests presented by Rigo.
Honouring the quintessential British dessert, this Eton Mess celebrates the beautiful strawberry. The recipe below serves 4.
For the Strawberry Mousse
Ingredients
- 120g of fresh strawberries blitzed into a purée
- 200ml double cream
- 50g caster sugar
- 1 leaf gelatine
Method
- Boil the strawberry puréee with sugar. Then add the gelatine and let it cool.
- Whip the cream and add the cold purée mix.
- Pour the mixture into moulds and let set in the freezer.
For the Strawberry Pectin Glaze
Ingredients
- 200ml strawberry purée
- 50g caster sugar
- 5g pectin NH
- 1g red food colour
Method
- Boil the strawberry purée and water.
- Mix together the sugar and pectin NH well, and add to the boiling mix.
- Cook for 10 to 15 mins, add the food colour and let cool.
- When the mousse is frozen, warm the glaze to around 38°C while stirring occasionally. Put a cocktail stick in the mousse and dip it into the glaze.
- Let the excess drip off, place on parchment paper and leave in the fridge to set.
For the Vanilla Chantilly
Ingredients
- 300ml double cream
- 1 vanilla pod – scrape out the seeds with a knife
- caster sugar to taste
Method
- Add all ingredients to an electric mixer and whip until stiff peaks are formed.
For the Italian Meringue
Ingredients
- 80g caster sugar
- 25g icing sugar
- 2 egg whites
Method
- Whisk together the egg white and caster sugar until it forms soft peaks, then fold in sieved icing sugar.
- Place in a piping bag and pipe small points and shards onto grease-proof paper and bake in the oven overnight at 60°C.
For the Amaranth Soil
Ingredients
- 50g amaranth flour
- 40g unsalted butter
- 40g caster sugar
- 20g egg yolks
- 1g vanilla seeds
- 5g orange zest
- 15g cocoa powder
- 5g baking powder
- 100g Valrhona Caramelia Cholocate
Method
- Cream together the butter and sugar. Add egg yolk, orange zest and vanilla seeds and finally add the amaranth flour, cocoa powder and baking powder.
- Spread on a lined baking tray and bake at 170°C for around 20 minutes, stirring every 3 to 4 minutes.
- Cool the mixture and blitz in a food processor.
- Chop the caramel chocolate and mix it into the blitzed mixture.
To Plate
- Add a swipe of Chantilly cream just off-centre of the plate.
- Place the glazed mousse adjacent.
- Scatter the soil and meringue shards.
- Garnish with fresh mint and halved strawberries.
Recipe courtesy of MOREISH Head Chef Matyas Rigo and Fairmont Windsor Park Executive Head Chef Mark Brega.
Images © Fairmont