Eton Mess

Try this traditional easy to make dessert - perfect for hot days and sultry nights...

500g strawberries
500ml either double or whipping cream
4 small packet meringue nests crushed (we used 1 large strawberry meringue from our local bakers)
Optional extras - 2 teaspoons caster sugar or vanilla sugar, 1 tablespoon ginger cordial OR 2 teaspoons pomegranate juice, fresh mint for garnish
See Product Story below for method

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Method Puree half the strawberries and chop the rest. (If you are using sugar, ginger cordial OR pomegranate juice add to the strawberries now and leave to mascerate whilst preparing the cream) In a mixing bowl whip the cream until stiff peaks form. Reserve some of the strawberries for garnish, then fold the rest of the strawberries and the crushed meringue nests into the cream. To serve divide between bowls, we served ours in old glass bowls on REgd. pink marbled plates, then garnish with the reserved strawberries and a sprig of mint. Serve with pink champagne in our gorgeous French flutes!

mmm... delicious!