CookingBauer XcelRecipe

Lemon chestnut eton mess

CookingBauer XcelRecipe
Lemon chestnut eton mess


To make the meringue

  1. Using a whisk, beat the egg whites on a low speed to create an even consistency.
  2. Add the caster sugar gradually until the mixture resembles shaving foam.
  3. Using a spatula, incorporate the icing sugar. Pipe in a dome shape on top of small dome silicon mould or whatever shape you fancy.
  4. Cook in a pre-heated oven at 90?c for 60 minutes. Keep in an airtight container until needed.

To make the lemon chestnut curd

  1. In a saucepan, gently cook the eggs, sugar, lemon juice and zest while mixing constantly until the mixture thickens.
  2. Pass through a sieve.
  3. Soften the gelatine in cold water, then add to the egg mixture.
  4. When the curd is lukewarm add the butter.
  5. Finish mixing using a hand blender or a whisk.
  6. Beat the chestnut spread and the chestnut puree together. When the mixture is smooth add the lemon cream and mix well.
  7. Keep refrigerated.

To make the lemon chestnut chantilly

1.    Lightly beat the curd, add the whipping cream and whip to medium peak consistency. Keep refrigerated.

To serve

Pipe some curd at the bottom of a meringue or inside a glass of your choice. Decorate with the Chantilly, sprinkle some candied chestnut and add gold leaf for a very luxurious feel.

  • Recipe designed by Fred Ponnavoy, Head Chef of Gü puds.
  • There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Luxurious and lovely- a sure-fire winner at any Christmas dinner parties


3 large egg whites
140g caster sugar
140g icing sugar
Lemon Chestnut Curd:
320g of honey
2 eggs
100g caster sugar
100ml fresh lemon juice
Zest of 1 lemon juice
3g gelatine
100g unsalted butter
250g chestnut spread
150g chestnut puree
Lemon Chestnut Chantilly
300ml whipping cream
400g lemon chestnut curd


Time: 40 minutes
Serves: 4-6
Nutrition: n/a