Food is more than sustenance to me. It’s an exploration of the senses. Taste, smell, visual appearance and textures all enhance our experience with food.
For me food is at its best when all the senses come together. How food looks, smells, tastes and feels in the mouth makes it a sensory experience.
Taste is at the forefront but I like to be visually impressed too. The different combinations of the tastes categories sweet/sour/bitter/salty and umami make food exciting. Adding different textures to a dish adds an element of surprise, in either a good or bad way!
When it comes to desserts I like the combination of sweet and sour. This easy dessert is a delight to all the senses. The finished product may look a little little messy but the taste more than makes up for that.
This is my version of Eton mess. I first created something similar when we were staying at Opa’s over the holiday period at Christmas a few years back. As part my food organisation I had made meringues and chocolate brownie to take us treats for our stay in Levin. One night when dessert was called for I decided to take chocolate brownie, meringues and mix with yoghurt, strawberry ice cream from opa’s freezer and boysenberries. It was a hit with everyone.
It’s a dessert you make on the spot and the combination of creaminess, crunch and berries are required. The brownie can be made ahead and the meringues can be purchased. I hope you like this like my family does. Be creative and you can come up with your own version
TRACEY’S ETON MESS
4 pieces of chocolate brownie
1 cup of Greek yoghurt
1 cup of softened vanilla ice cream (I used Kapiti)
1 cup of raspberries (fresh or defrosted at room temperature if frozen)
passionfurit syrup/lemon curd
Select some nice glass serving dishes to show this dessert off. The dessert is made individually in each bowl.
- Crumble 1 piece of brownie and a meringue into the bottom of the serving dish
- Add 1/4 cup greek yoghurt and 1/4 cup ice cream and gently mix with the brownie and meringue
- Add 1/4 cup rasperries and drizzle with passionfruit syrup.
- If using lemon curd add at the same time as the yoghurt and ice cream