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Eton Mess

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Ingredients (serves 6)

Method

  • Wash and hull the strawberries. Chop half of them and place them in a blender together with the icing sugar. Whiz them to a purée and then pour the purée into a nylon sieve, over a bowl, and press the purée through the sieve to remove the seeds.
  • Reserve 6 strawberries for decoration, and roughly chop the rest. Then whip up the double cream to the floppy stage.
  • Break up the meringues into roughly 1 inch (2.5 cm) pieces, place them in a large mixing bowl, add the chopped strawberries, and then fold in the cream. After that, gently fold in all but about 2 tablespoons of the purèe to give a marbled effect.
  • Finally, pile the whole lot into serving dishes, spoon the rest of the purée over the surface and place the reserved halved berries on top.

Serve immediately and decorate the serving plate with Gourmet Classic's Strawberry Patisserie Glaze

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