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Day 19.

My life now is a mess, but a good mess.

There is no more daily routine, no more 9 to 5, no more in front of computer whole day, no more doing the same work over and over again. My life now is exciting, every day is a new day, one day I could be cooking, writing recipes and my blog at home, or I could be out doing cooking workshops in another city the next. It can be busy and hectic sometimes, I was out doing a photoshoot for a food magazine yesterday and then writing my Malaysia Culinary Food Tour itinerary last night until 2.30am, woke up this morning and quickly write this post out, then I have meeting with travel agents and of course more jellies to make later today for this Royal Selangor 30-day ‘Get your jelly on’ Challenge. Every day is go, go, go for me, and I am loving it!

Anyway, one of the recipes I have for the cooking workshop at COLES last week was the classic Eton Mess. A lot of people at the show actually never heard of Eton Mess, and didn’t know how easy it is to make. Peter Vickery and I both made two different version of the mess and threw in a little MasterChef action and asked the audience to vote for their favourites. Peter’s macerated strawberries eton mess was a hit, but people loved the summery mango and passionfruit eton mess just as much.

As for the challenge, I’ve used morello sour cherries and passionfruit. It is simple to make, only five ingredients  – sugar, heavy cream. meringue, sour cherries and passionfruit. All you have to do is whip the cream with sugar until stiff, then crush all the meringue and fold it in with the cherries, and lastly just drizzle the passionfruit pulp over the top.

The hardest part is definitely to keep the eton mess to stay in cone shape for my photoshoot and the jiggle test. I kept the mould in the freezer for 20 mins just enough to stiffen it up a little and within 5 mins, it will just soften again to its original state. But will it jiggle or a splat? I can’t wait!

And don’t forget to comment about this dessert to enter the competition to WIN an autographed Royal Selangor Nick Munro jelly mould and an Olympus camera!

And make sure you come back each day for a new tit-illating video! Seriously, there are some really good ones that you simply can’t take your eyes off! 😀

2 meringue disks
1 cup heavy cream
1 tbsp castor sugar
10 morello cherries
1 tbsp passionfruit pulp

1. Add heavy cream and sugar to a mixing bowl, whisk to stiff peak.
2. Crush the meringue into the whipped cream, add cherries, then gently fold everything together.
3. Grease and line a mould with baking paper, then scoop the eton mess into the mould until full.
4. Transfer the mould to freezer for 20 minutes.
5. Take it out, peel off the baking paper, drizzle with bit heavy cream and sprinkle more meringue all over. Drizzle with passionfruit pulp.

WIN Royal Selangor Nick Munro Jelly Mould autographed by Billy Law from Masterchef 2011 & a Olympus VG-110 Camera.

If you like my jelly idea/concept for the Royal Selangor 30-day ‘Get your jelly on’ challenge in aid of Breast Cancer Awareness Month, please do support and leave a comment. Any feedback, idea or even share your story is very much appreciated! Each time you leave a comment will automatically enter into the competition to win these fabulous prizes! You can also use the buttons below and share it with the social world! Thank you!

Entries close 30th October, winner will be announced on 31st Oct.