Eton mess recipes
Our top 3 of 12 Eton mess recipes
Be the first to commentAdd comment
- 300g Good Natured raspberries
- Unrefined icing sugar, to taste
- 250ml whipping cream
- 8 shop-bought meringue nests or halves
- Juice and zest of 1 lime
- Start by roughly chopping the raspberries. Sprinkle with sugar (about 1/2 tablespoon should be enough, but test for sweetness) and set aside.
- Whip the cream in a metal bowl until thickened but still floppy enough to pour.
- Break up the meringue nests or halves and crumble these over the raspberries. Add the lime zest and juice and mix it all together. Then dollop in the cream and stir roughly, you don’t want this too well combined or it won’t be a mess!
- Divide between four bowls or glasses and serve immediately.
- ½ pint whipping cream
- 6 meringue nests
- 4 tbs icing sugar
- 1 punnet strawberries washed and hulled
- toasted almond slices
- 1. Whip the cream until thick and fold in the icing sugar. Keep in the refigerator until you are ready to assemble the dessert.
- 2. Crumble the meringue nests into bite size pieces and set aside.
- 3. If they are avialable, use small strawberries; otherwise, slice the berries and set aside in the fridge.
- 3. To assemble - gently fold the crumbled meringue and berries into the whipped cream.
- 4. Spoon on to plates, top with the toasted almond and serve.
- 500g strawberries
- 2 teaspoons caster sugar
- 2 teaspoons cranberry juice
- 500ml whipping cream
- 4 meringue nests
- 1. Chop the strawberries and put in a bowl and cover them with the sugar and juice and leave while you whip the cream.
- 2. Whip the cream until thick but still soft.
- 3.Crumble into the cream the 4 meringue nests, making sure there are chunks of meringue, as well as a little fine dust.
- 4. Add the strawberries, then fold it cream and fruit together.
- 5. Ready to eat straight away!!!