Simple yet decadent dessert that ticks the boxes? Right this way. For a light yet nourishing summer favourite, this Ambrosia Eton Mess has you and your loved ones sorted.
From festive favourites to special occasions, this recipe can be prepared days in advance – great for anyone hosting guests or short on time. Featuring fluffy marshmallow, tangy lemon curd, blackberries and yoghurt – simply assemble layer by layer, and top it off with a sprig of thyme. Being dairy and gluten-free, it’s also a fuss-free choice to add to your dessert table too.
Ready in just over 30 minutes using wholesome wholefoods, this delicious dessert is a good-for-you option that your tastebuds (and tummy) will thank you for.
The superstar ingredient for fluffy marshmallows: Nutra Organics Natural Gelatin
Made from sustainably sourced Australia beef, Gelatin is a versatile ingredient for many favourite desserts or meal ideas.
From your next immune-loving bone broth to timeless desserts – jellies, cheesecake, trifle, and of course – marshmallows, it’s a nourishing choice worth giving a go. It’s also rich in collagen – which our hair, skin and nails are made from.
Healthy tip: Gelatin is a gut-loving essential that deserves a spot in your pantry. It’s super versatile and especially great for upping the nutritional value of your sweet treats.
Your refined sugar-free alternative: Chantal Organics Rice Syrup
Whether you’re shying away from honey, cutting back on sugar or ready to switch out your maple syrup with a nutritious yet flavoursome alternative, rice syrup is the way to go.
This natural sweetener is made from 100% organic brown rice and makes an ideal sugar substitute in your favourite dessert, baking or daily cuppa.
From being drizzled over Sunday morning pancakes, mixed into sweet and sour stir-fries or added to feel-good desserts – like this one, rice syrup is sure to be a family favourite.
Ingredients:
700g coconut yogurt (or your favourite thick and creamy yogurt)
Marshmallow
- 3 Tablespoons Nutra Organics Natural Gelatin
- 1 cup water, divided
- ½ cup Chantal Organics Rice Syrup
- ½ cup honey
- ½ teaspoon salt
- 1 teaspoon vanilla paste or essence
Simple lemon curd
- 1 cup freshly squeezed lemon juice
- ½ cup water
- ¼ teaspoon Ceres Organics Ground Turmeric (for colour) or natural food colouring
- 5 Tablespoons cornflour
- ½ cup Chantal Organics Rice Syrup
- ¼ cup coconut cream (the thickened part from the top of the can)
Blackberries
- 2 cups fresh or frozen blackberries, defrosted (or favourite berries of your choice)
- Lemon zest from ½ lemon
- ¼ teaspoon vanilla paste or essence
- 1-2 teaspoons sugar (optional)
Method:
- Make the marshmallow (this can be done ahead of time), cut into small bite-sized pieces and dust with cornflour.Set aside, ready for assembly.
- To make the lemon curd, combine lemon juice, water, corn flour and turmeric (or food colouring) in a small pot (off the heat), and whisk to incorporate. Place on the stovetop on medium heat, whisking continually until the mixture begins to thicken.
- Add the rice syrup and continue to mix. Remove from the heat and add the coconut cream (remembering to only take the solidified part at the top of the can). Vigorously whisk together. Place back onto the stovetop and heat for a further 5 minutes on low heat until thick and creamy. Set aside.
- For the blackberries, in a bowl toss together the blackberries, lemon zest, vanilla and sugar and set aside to let infuse.
- To assemble - dollop some lemon curd at the bottom of your glass, followed by marshmallows then spoon in coconut yogurt, a few extra dollops of curd, and then top with the blackberries. Repeat until the glass is ¾ filled. Finish with an extra dollop of curd, a blackberry and a sprig of thyme for decoration.
Makes: 8 servings | Prep Time: 30-40 minutes
What's inside? Nutritional goodness per serve*
Servings: 8
Calories: 209
Total Fat: 9g
Total Carbohydrate: 32g
Net Carbohydrate: 25g
Protein: 2g
Sugar: 20g
*Nutritional information is based on approximate calculations by My Fitness Pal.
Dietaries: Dairy Free | Gluten Free
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