Eton MessCourse: DessertCuisine: BritishDifficulty: Easy
A classic British summer dessert. Contrary to its name an Eton Mess can be served as a very attractive dessert that would not be out of place on any restaurant menu. (and it isn’t).
100 g of egg white
100 g of caster sugar
100 g of icing sugar
- ETON MESS
2 punnets of strawberries
200 ml of double cream
Sprigs of Mint Optional
- Preheat the oven to 100°C/lowest gas mark setting
- Whisk the egg whites until very stiff then gradually add the caster sugar. Beat until incorporated, then add the icing sugar and whisk until combined.
- Place in a piping bag and pipe 4 large nests and some spare shapes for crushing later, onto a baking tray lined with parchment paper
- Place the meringue in the oven for 2 hours, until the nests are completely dried out and can be removed from the baking paper with ease.
- Turn the oven off and leave the meringues inside with the door ajar to go cold.
- For the strawberry sauce, place 1 punnet of prepared strawberries into a blender and blend into a purée.
- To assemble the Eton messes,
- Keep 4 strawberries back for serving and slice the rest into quarters, crush the remaining meringue shapes, then gently fold both into the cream.
- Add the strawberry puree and very gently fold into the cream, do not overdo this part you just want the puree to leave a marble effect in the cream.
- Place the meringue nests on a serving dish/plate and fill the meringue shells with the ‘mess’ ingredients,
- Place 2 halved strawberries on each mess and serve with a sprig of mint.