A Parisian Mess

Rachel Khoo’s playful take on an Eton Mess combines juicy apples with caramel, crème fraîche mousse and buttery sablé biscuits, an irresistible crowd-pleaser ready in just 30 minutes…

Serves 4 | Prep time: 20 minutes | Cooking time: 10 minutes

INGREDIENTS

• 2 firm tart apples such as Granny Smith
• 75g caster sugar
• ½ tsp salt
• 100ml whipping cream
• 50g room temperature butter in cubes
• 75g crème fraîche
• 4 sablé Breton or shortbread biscuits, broken into teaspoon size pieces

METHOD

1. Peel, core and cut the apples into Icm thick slices.
2. Place a large, light-coloured pan over medium-high heat. Sprinkle the sugar and salt into the pan in an even layer and let the sugar turn into a deep amber colour before adding 2 tablespoons of the cream and the butter. Remove from the heat and stir until it comes together before adding the apples. Leave to cool until needed.
3. Whip the remaining cream until it forms soft peaks and fold in the crème fraîche. Alternate layers of the apples, broken biscuits and the crème fraîche mousse into four glasses. Serve immediately.

Note

Using a light-coloured pan makes it easier to see when the caramel has reached the right colour.

Lead photo credit : ParisianMess-8Photographer Archie Thomas Stylist Izy Hossack