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It doesn’t get much more summery than a lovely bowl of Eton Mess. Now I love making (and eating) homemade meringue, so by all means make your own for this recipe (I have a great method if you scroll back to my valentines pavlova) but this Eton Mess works really well with shop bought. You could serve this in a large bowl, but it’s not going to look pretty and I think that by serving it in individual glasses, it makes something very simple look like you’ve made a real effort. Let me know what you think?
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INGREDIENTS
Strawberry coulis
6-8 strawberries
1-2 tablespoons icing sugar
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Chantilly cream
500ml double cream
1 teaspoon vanilla paste
1-2 tablespoons icing sugar
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4 shop bought meringue nests
8-10 strawberries - hulled and sliced
12-14 raspberries
4 sprigs of mint (optional)
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METHOD
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Blitz 6-8 of the strawberries with 1-2 tablespoons of icing sugar in a bullet of mini blender and set aside.
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Whip the cream until nearly fully whipped. Mix in the vanilla paste and the icing sugar and continue to whip being careful not to over whip. Break the meringues with your hands into chunks and add to the cream. Carefully fold in to combine. Add the strawberries and raspberries (saving a few to decorate)and fold in gently. Spoon into glasses and drizzle with the coulis. Top with a strawberry and a sprig of mint.
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