Make an Eaton Mess With Tarragon, Mangoes and Passion Fruit

More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.

Tarragon is one of the four fines herbes in French cuisine and is used in the famous Béarnaise sauce. There are two main types of tarragon, French and Russian. Russian tarragon is the coarser of the two and is more bitter with grassy notes. French tarragon has a beautiful anise-like flavour with mild vanilla notes and is undeniably the more popular of the two. It is often used steeped in vinegar to make mustards, relishes and vinaigrettes. The herb also pairs well with chicken, fish and eggs due to its delicate notes. Though, not often used in local cuisine, tarragon can lend a new dimension of flavour to your dishes. Experiment with tarragon starting with a pot pie and decadent dessert. Do not let it just be that herb on cooking shows that all the famous chefs use.

TROPICAL TARRAGON EATON MESS

Tarragon’s vanilla undertones sweetly pair with passion fruit and mango. The combination creates a fragrant fresh fruit layer that cuts through the density of the whipping cream. As you dig in, layers of silky cream, fresh fruit, fragrant tarragon and crunchy meringues make the most complex and yummy bite.

Yields: 4 Servings

Total Time: 1 hr

INGREDIENTS

• 2 passion fruits 
• 1 mango, diced 
• 1 stem tarragon 
• 1 dozen soupies or meringue cookies 
• 2 cups whipping cream

DIRECTIONS

1. In a bowl, using a hand mixer or whisk, mix whipping cream on high until stiff peaks form.
2. Cut passion fruit in half and scoop the seeds and pulp into a small bowl.
3. Dice mango into bite-sized cubes and set aside.
4. Chop tarragon leaves roughly and set aside.
5. To assemble, gather 4 medium glasses or mason jars. In each jar, crumble one meringue cookie, top with a dollop of whipped cream and spoon a layer of mango, passion fruit and a few pieces of tarragon. Repeat this two to three times or, until your glass is full.
6. Enjoy immediately or store in the fridge for up to 4 hours.