Introducing the Irn-Bru inspired Glasgow Mess, a new idea for festive dessert or something to consider for Burns Night celebrations. Concocted by Scott Dewhurst, head chef of 200 SVS, the restaurant and events venue on St Vincent’s Street, the Glasgow Mess offers a wonderful twist to the classic Eton Mess.
Irn-Bru is used to make the meringues, as well as a glazing syrup, which is served in a glass with fresh raspberries, double whipped cream and mint.
Glasgow Mess is the first of its kind, Chef Scott said: “I wanted to create something that belonged to Glasgow, I love brainstorming ideas and just thought this would be something exciting to bring to life.”
“Every Glaswegian loves a Bru every now and again, so what better way to celebrate this than give a modern twist to a classic dessert. I will be adding this to my Burns menu at 200 SVS in the New Year.”
200 SVS is a luxury conference and events venue based in the heart of the city, equipped with a restaurant and spa. Scott Dewhurst joined the team during the summer, and has continued to bring the restaurant to life with innovative creations and recipes.
Glasgow Mess Recipe
Local double cream
Whisk 4 egg whites until fluffy
Reduce 1 can of Irn-Bru and 100 grams sugar, slow boil until it reaches 115c on the sugar thermometer.
While egg whites are getting whisked slowly add Irn-Bru syrup and whisk for 8mins and meringue will cook out.
Place meringue into piping bag with star nozzle and pipe onto greaseproof paper and bake at 70 degrees for 2 hours.
The meringue will go hard once out of oven and cooled.
Whisk up 300ml double cream flavoured with honey.
Reduce a second can of Irn-Bru to a syrup.
Layer meringues, cream, raspberries into serving glass, top with the orange syrup and mint.