Gascon Mess - Cuisine Culture

Gascon Mess

Gascon Mess

8-10 servings


  • 4 egg whites
  • 240 grams of sugar
Marinated prunes
  • 300 gr. Agen prunes
  • 1 cinnamon stick
  • 1 star aniseed
  • 5 cardamom seeds
  • 100 gr. sugar
  • 200 gr. water
  • 1 orange zest
Armagnac Chantilly
  • 1 lt. cooking cream
  • 250 gr. icing sugar
  • 100 gr. Armagnac


Process Whip the egg white while slowly adding the sugar until the mix becomes very firm. With a spoon, shape some small
rocks of meringue on a baking tray, then put in the oven at 100 degrees for 3 hours.

Marinated prunes

Process Poach the prunes in boiling water for 1 minute then drain. Mix the sugar and the water; bring to the boil to make a
syrup and then add the spices and the orange zest to infuse. Add the blanched prunes and let cook for 3 minutes
then refrigerate.

Armagnac Chantilly

Step 1 Whip the cream until it is fluffy then add the icing sugar while keeping whipping. Step 2 Add the Armagnac and keep whipping until the mix get to a firm texture.

At serving time

Step 1 Drain some of the syrup from the marinated prunes. Step 2 Cut the prunes in halves; break the meringues in small pieces Step 3 Mix the Chantilly with the meringue pieces and the prunes and serve in bowl-like dishes. You may well drizzle some
red fruit coulis candied orange zest on top and if you wish.