The Eton Mess is the freshest simplest dessert. How about a local, greener version?

Ingredients :

• 6 local kiwis
• 10 ml of water
• 40 g sugar
• 1 lime
• 6 meringues
• 500 ml UHT liquid cream

Preparation :

1. Finely zest the lime and squeeze out the juice. Peel 4 kiwis, dice them and mash them up with a fork while adding water, lime juice and sugar. Keep the preparation in a cool place and the zest separately. Peel the remaining 2 kiwis and dice them.
2. Whip the UHT cream and a little sugar up to stiff peaks.
3. Break the meringues into pieces and mix them with the whipped cream (keep a few larger pieces for serving).
4. Place a few diced kiwi cubes, 1 tablespoon of kiwi fruit coulis and a layer of whipped cream with meringue at the bottom of several glasses. Fill the glasses in layers.
5. Finish with a bit of coulis, a piece of meringue and the zest previously reserved and serve. 

One last MagicTip? Adapt this recipe with any over-ripe fruit you have at home or with your favourite fruit!

Spring on your plate

For 4 people, this recipe contains:

500 g green asparagus

350 g Carnaroli rice

70 g butter

1L of water

50 g of grated Parmesan Reggiano cheese

In addition, what you will need:

2 to 3 tbsp. olive oil

1 onion

1 carrot (option)

salt

1 high-sided pan

1 saucepan

1 wooden spoon

Preparation:

1. First prepare the asparagus. To remove the hard part from the bottom of the stalk, bend the asparagus until it gives way. Set the tougher pieces aside. 
2. Steam the asparagus for 10 minutes. Asparagus should remain crisp.
3. Remove the asparagus from the steam bath, cut off the heads and set aside. Cut the stalks into 1 cm long pieces. 
4. Add the asparagus waste, half an onion and a small carrot to the boiling water. Add plenty of salt and bring to a boil, then lower the heat. This is the stock that will be used to cook the risotto.
5. In a frying pan, melt 15 grams of butter and brown the asparagus. Then add 1 tablespoon of olive oil and ½ minced onion and sweat.
6. Add the rice and 1 ladle of broth. Let the rice absorb the broth before adding another ladle and so on until the rice is creamy. Use a wooden spoon to gently turn the rice.
7. At the end of the cooking time, add the asparagus tips, the cold butter cut into small cubes and the parmesan. 
8. Mix gently and let stand for 2-3 minutes, covered, before serving.

It's ready!

The MagicTip: the broth technique works for any type of vegetable waste. Keep any peels, cuts, etc. in the freezer and use them as the base for your next broth.

Allergens: contains dairy products and onion.