Gareth Mullins

speaker

632 appearances 8 recordings 1 series first heard Jun 2026 last heard 5d ago

Gareth Mullins’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 8 in all, peaking in Aug 2026 with 4.

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The Pat Kenny Show · Gareth Mullins with Summer Desserts · 8 Aug 2026 podcast

Then when it comes to making the eating mess, I'll tell you how to make the meringue in a sec.

When it comes to making the eating mess, you need some Chantilly cream, which is basically just some whipped cream with some ice and sugar and a little bit of vanilla.

So uh 400 mls of whipping cream, 200 grams of ice and sugar, and uh quarter of a teaspoon of vanilla extract.

For the compound you need 300 grams of

Brexford strawberries that you're gonna take the uh you hold them, you take the little stalk off, cut them into quarters, into a pan with a squeeze of lemon juice and fifty grams of sugar, and just put it onto the stove, bring it up to a gentle simmer, and then take it off the stove.

So what you're trying to do is get the uh strawberries just to collapse and make this delicious compound and then for the garnish you need some fresh strawberries and toasted almonds.

So to make the meringue, preheat your oven to a hundred degrees.

Whip the egg whites until they're nice and light and fluffy and then add the sugars together along with the corn flour and while the mixer is running you just feed in the um the the sugar mix and then right at the end just a little dash of vinegar that'll keep the meringues nice and white when they're in the oven.

Pipe them you can either just put the uh spoon it on like in about the size of a tennis ball onto a lined tray with parchment.

Uh for about an hour and a half and then what I like to do is just turn the oven off and leave them in there for another hour.

And what you're left with is these wonderful meringues.

So they don't collapse if you don't collapse if you leave the door open and what happens is as they cool the outsides will set nice and firm.

It's kinda like a Pavlova recipe.

If you l if you don't like them soft in the middle, maybe give it two hours in the oven and leave them in there and then they'll be cooked all the way through.

Um of course you can cheat.

And go into the supermarket and buy some little nests.

And then really, this is a dessert if you have surprise guests coming over, buy a couple of meringue necks, whip a bit of cream, make a bit of strawberry compot and some toasted almonds.

And as you see there, I brought some infia.

So on the bottom I've got some compote, then you just break the meringue and mix it with the cream, more compot, just layer it all up, and then on the top I just put some toasted almonds.

Absolutely.

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