Traditional British summer dessert, bursting with the flavour of strawberries and raspberries
Ingredients
- ½ pint extra thick cream (whipped if too thin)
- 1 punnet of fresh strawberries, sliced
- 1 punnet of fresh raspberries
- 1 l1¾ pt Meadow Cottage vanilla ice cream
For the meringue:
- 3 egg whites
- 170 g6 oz caster sugar
For the raspberry coulis:
- 170 g6 oz fresh raspberries
- 2 tbsp caster sugar
- 1 tbsp lemon juice, or to taste
- Vanilla ice cream, to serve
Method: How to make Eton mess with a twist
For the meringue:
Preheat oven to 150C /Gas 2.
Place the egg whites into a large clean, grease-free bowl and whisk until they form soft peaks. At this stage add half the sugar and continue whisking until it forms stiff peaks (approximately two minutes).
Add the remaining sugar and continue whisking. The meringue will turn glossy and is now ready (approx one minute).
Spread the meringue onto a greased and lined baking sheet.
Place in the oven for an hour, then turn the oven off and allow the meringue to cool completely (the meringue can be made the night before and left in the oven overnight).
For the raspberry coulis:
Place the raspberries, sugar and lemon juice in a blender and whizz to a puree. Sieve and taste, adding more sugar or lemon juice as required. Place in a covered jug in the fridge until required.
Assembling the Eton mess:
Break the meringue into bite-sized pieces and place into your serving dishes.
Add sliced strawberries and sprinkle raspberries on top of the meringue.
Spoon cream over the top of the meringue and fruit.
Pour your pre-made raspberry coulis over the cream.
Add a large scoop of vanilla ice cream and top with a mint leaf if desired.
