Mawnan Mess

Lemon yoghurt ice-cream layered with lemon curd and crushed meringue.  A take on Eton Mess devised, by my Mother, in Cornwall in a little village called Mawnan.......



You will need:

1 meringue (slightly chewy in the middle) - see below for method - broken into pieces
2 scoops of lemon yoghurt ice-cream - see below for method
1/3 cup of lemon curd - again see below for method

Now, we need to have a little chat.  You can buy the meringue if you must but you need to make the curd and the ice-cream.  Both are simple to make.  I promise...!

Method:

Put a third of the curd in the bottom of a sundae dish.  Add one scoop of ice-cream and half the meringue pieces.  Add another third of lemon curd and then the second scoop of ice-cream and remaining meringue.  Drizzle with the rest of the curd.

Or just plonk it all in a bowl.  Up to you.









For the ice-cream (enough for left-overs)

You will need:

75 mls double cream
250 mls plain bio-yoghurt
50 g caster sugar
Grated zest of 1 unwaxed lemon
Juice of 1 lemon

Method:

Mix all the ingredients together and put into a freezer-proof container.

Freeze, stirring every half an hour until set.

For the lemon curd (to make a pot)

You will need:

50 g unsalted butter
110 g caster sugar
Grated zest of 2 unwaxed lemons
Juice of 2 lemons
2 eggs and 1 egg yolk (you can use the white for the meringue if you are making it) beaten and strained through a sieve


Method:

Melt the butter in a non-stick saucepan over a low heat.  Add the sugar, lemon and rind.

Remove from the heat add the strained eggs.

Return the pan to the stove and, over a very low heat, stir until the mixture thickens.  This could take up to ten minutes.  Watch the TV (if you have one in the kitchen) whilst you are stirring...... I did......

Remove from the heat and pour the curd into a clean jam jar.  Cool and then pop in the fridge.  It will keep happily for up to 2 weeks.  It won't last that long though.  You'll end up eating it with a spoon.  In your pyjamas.

For the meringue

You will need:

1 egg white
50 g caster sugar

Method

Beat the egg white in a VERY clean bowl until you and the egg reach the soft peak stage.

Add half the sugar and continue to beat.

Add the remaining sugar and beat until glossy (the meringue mixture and your brow).

Scoop tablespoons of the mixture onto a baking sheet which you have lined with baking parchment.

Bake in a very low oven (around 150 C) for an hour until crisp.  Cool the meringue and feel just a little bit smug.