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Peach and Raspberry Eton Mess
Ingredients:
Method:
- In a small bowl, combine gluten free custard powder and 1/4 cup Vitasoy Soy Milky Lite. Mix to form a smooth paste. Set aside
- In a medium non-stick saucepan, heat remaining Vitasoy Soy Milky Lite, vanilla extract and caster sugar over medium high heat
- When almost boiling, turn heat down to low and stir through the custard powder paste. Mix until well combined and custard has thickened
- Set aside to cool to room temperature and then place in the refrigerator to cool completely. Cooled custard should be a thick pouring consistency
- When custard has cooled, pour into a large mixing bowl. Add diced peaches, raspberries, reserving 6 for garnish and broken meringue pieces. Stir through until well combined
- Pour into parfait glasses (or other serving glasses). Dust with pure icing sugar and decorate with extra raspberries and serve immediately
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