No matter what the occasion, guests love being greeted by our classic Negroni cocktail. Here’s our recipe so you can enjoy it with your friends & family the next time you are together.
Ingredients
handful ice
25ml/1fl oz gin
25ml/1fl oz Campari
25ml/1fl oz sweet red vermouth orange slices, to garnish
Method
Add the gin, Campari & sweet vermouth to a mixing glass filled with ice, and stir until well-chilled
Strain into a rocks glass over a large ice cube
Garnish with an orange
ThisautumnalEtonmessrecipefromGeoffreySmeddledrawsonthe mellowflavoursoftheseasontocreatealovelytakeontheclassic dessert.Theglazedfigsandpoachedpearsaddanewdimensionto thedish,aswellasbringingatouchofcolour.
LEMON CURD
100ml of lemon juice
2 eggs
50g of caster sugar
50g of butter
MERINGUE
2 egg whites
125g of caster sugar
1 pinch of salt
1/2 vanilla pod
POACHED PEARS
2 Comice pears
4 Earl Grey tea bags
700ml of water
150g of caster sugar
BLACKBERRIES
2 punnet of blackberries
1 tbsp of caster sugar
GLAZED FIGS
4 fresh figs
icing sugar for dusting
For the lemon curd, combine the lemon juice, sugar & eggs in a bowl. Set the bowl over a pan of gently simmering water and whisk continuously until a thick ribbon forms. Continue to whisk while slowly adding the butter in small amounts. Once the butter is completely incorporated into the mix, allow to cool slightly before transferring into a piping bag with a 1cm nozzle
For the poached pears, combine the tea, sugar & water in a pan and stir to dissolve. Place the pan over a medium heat and bring to a simmer. Remove from the heat and allow to infuse for 30 minutes
Peel, core and cut the pears into 4 wedges. Remove the tea bags and add the pears to the pan, reheat until simmering. Remove the pan from the heat and allow the pears to cool in the liquid. Store the pears in the liquid until required For the meringue, whisk the egg whites, vanilla and a pinch of salt until medium peaks form. Slowly sprinkle in the sugar and continue to whisk until stiff and glossy
Preheat the oven to 90˚C. Line a baking tray with baking paper. Spread the meringue in a thin layer across the baking tray & place into the oven for 1 1/2 hours until lightly golden
Wash the blackberries and add half to a small pan with the sugar and 50ml of water. Warm the blackberries over a medium heat and gently crush until the mixture starts to boil. Remove from the heat and push through a fine strainer to remove the seeds. Cut the other punnet of blackberries in half and macerate the berries until required
Trim the fig stems and cut into 4 wedges. Dust with icing sugar and glaze with a blow torch (or grill) until golden Arrange the Eton mess by placing some blackberries at the base of each glass and and cover with lemon curd. Slice the pears finely and arrange on top of the curd. Next, crush the meringue and sprinkle over the pears. Top with the warm figs and a dusting of icing sugar. Serve & enjoy!
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