With its extensive menu of culinary favorites given unique twists, Grace Park swiftly established itself as a mainstay on many "Top Filipino Restaurants" lists. One of their best sellers is the Eton Mess, a pavlova with a twist. Its meringue is made of local organic eggs, and when available and in season, you can definitely expect organic strawberries from Kaibigan Farms in Mt. Kitanlad, Bukidon to be in it. Chef Gaita Fores shares her recipe for this easy to make dessert:
2 cups fresh berries (strawberries, raspberries or blueberries), divided
2 tablespoons sugar
4 cups homemade organic egg white meringue, coarsely crushed
2 cups softly whipped cream
2 tablespoons berry syrup
1. In a pan, mash half of the berries with sugar, then cook until the mixture thickens slightly. Remove from heat and set
2. In a bowl, gently fold in crumbled meringue, cooked berries and whipped cream. Scoop into a dessert glass. Top with remaining berries and drizzle with syrup.
Recipe from Food Magazine.