UK x India
Kala khatta strawberry Eton mess
Gola stall tang meets English garden party. Messy is the point.
120 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original283kcalsame
4 gproteinsame
1 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the oven to 110°C. Whisk the whites to soft peaks, then add the sugar a spoon at a time, whisking until stiff and glossy.
- 2Spoon 12 rough blobs onto a lined tray. Bake in the oven at 110°C for 60 minutes, then cool inside with the door shut for 30 minutes.
- 3Toss the strawberries with the kala khatta, black salt and lemon juice. Leave 20 minutes.
- 4Whip the cream to soft peaks and fold in the hung curd.
- 5Break the meringues into chunks. Fold the cream, meringue and half the berries together in two or three strokes.
- 6Spoon into glasses, top with the remaining berries and juice and the mint. Serve at once.
Serve it like this
Spoon into a clear tumbler so the streaks show. Top with a halved strawberry, a drizzle of kala khatta and a mint sprig.