The least messy Eton mess we've ever seen, this beautiful dessert takes the fruit-cream-meringue combo and catapults it into the echelons of Michelin star puds. Fennel and lemon verbena meringues are sandwiched together with Chantilly cream, served with a berry coulis, olive oil and a smattering of pretty herbs and flowers.
This will serve 8-10 people as a light small dessert, but if you want a larger portion it works well serving around 4-6 people too. It's also still very delicious without the sorbet (or a shop-bought sorbet for ease).
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