Eton Mess with melon, caramelised pistachios and Crème d’Isigny crème fraîche


  1. Bring the water to the boil with the sugar in a cast iron pan. Add the pistachios, simmer and stir continuously with a wooden spatula for 20 minutes. The sugar will turn pale and then caramelise. Add the butter and stir again.
    Pour the mixture onto greaseproof paper, spreading it into a thin layer, and leave to cool.
    Use a food processor to blend 250 g of melon with 25 g of icing sugar to obtain a melon coulis. Crush the meringues and dice the remaining 250 g of melon.

    Whip the cream with the remaining icing sugar until thick. Using a spatula, combine the meringue pieces with the whipped cream.

    Serve the dessert in small glasses, alternating the cream mixture, the coulis and the melon cubes. Garnish with the caramelised pistachios.

Products used