Philip Khoury vegan Eton mess with wine jelly, Chantilly cream and berries recipe on Saturday Kitchen

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Philip Khoury served up a delicious vegan Eton mess with wine jelly, Chantilly cream, jam and fresh berries on Saturday Kitchen.

The ingredients for the meringue are: 2 x 400g tins chickpeas, 300g caster sugar and 3g cream of tartar.

For the berry jam: 2g agar-agar, 30g caster sugar, 120g strawberries, trimmed, 110g raspberries and 22ml lemon juice.

For the sparkling wine jelly: 2g agar-agar, 20g caster sugar and 150ml English sparkling wine.

For the Chantilly cream: 300ml plant-based double cream, 1 vanilla pod, seeds scraped out or 1 tsp vanilla bean paste and 30g caster sugar.

To assemble: 8 strawberries, sliced lengthways, 16 raspberries and gold leaf (optional).




See more vegan dessert recipes in the book titled: Vegan Dessert Cookbook: Recipes for Cakes, Cookies, Puddings and more available from Amazon now.

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One thought on “Philip Khoury vegan Eton mess with wine jelly, Chantilly cream and berries recipe on Saturday Kitchen”

  1. Your recipe for vegan cream (Saturday Kitchen 280522) sounded fabulous, and the carnivore guests absolutely loved it, but, although you tried to tell us the ingredients, and method, there were too many interruptions, and you didn’t get to tell us all of it. Please post it somewhere, as I know a lot of vegans will want it. The whole thing (Eton Mess) looked wonderful, and it was so exciting to see a completely vegan dish, on that programme. Thank you.

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