MEAD Recipes – Desserts
Stir 150g of sugar into the hot espresso. Half the biscuits, pour the coffee and two thirds of the MEAD LIQUEUR over them and leave to soak.
Separate the eggs and whisk the whites to a stiff peak. Set aside and whisk the cream to a semi stiff peak.
Fold the double cream, egg whites, mascarpone cheese and sugar together adding the rest of the MEAD LIQUEUR and vanilla puree. For ease and time, this can be done in a kitchen aid on a slow speed.
Set out your glasses and build your MEAD-Misu’s. Aiming for two layers of biscuits.
You can pipe the cream mixture if you have a piping bag. If you like your Misu boozy, a good glug of MEAD LIQUEUR in the bottom will do just the trick!
To finish, top with coco powder and shavings of dark chocolate if you wish. Pour your favourite glass of MEAD and enjoy.
Cornish MEAD’on Mess
Make your meringues (this can be done days in advance).
Place your separated egg whites into a mixer and whisk to a stiff peak. Once stable add your sugar a spoonful at a time, increasing the speed if possible. This should be left until they a whipped to a velvety stiff peak.
Pre-heat your oven to 150 degrees. Using a serving spoon or a piping bag, shape your meringues into circles on parchment or a non-stick tray.
Pop into the oven and reduce temperature to 130 degrees. Bake for 1hr 30mins, then turn the oven off and allow meringues to cool inside.
Quarter your strawberries, pour over the STRAWBERRY MEAD and stir in the vanilla and lemon. Allow to stand for an hour adding sugar to taste.
Whip the double cream to a soft peak and build your STRAWBERRY MEAD dessert. Adding the meringues with the strawberries. Use the syrup to garnish.
Serve into glass dessert dishes. Pour your favourite glass of MEAD and enjoy.