Eton Mess Classic British Summer Dessert Food

ETON MESS

Steps:

• Take half of the strawberries, hull them, and place them in a food processor and pulse them until they have been pureed. Pour the pureed strawberries into a saucepan, heat over medium heat and add the water, granulated sugar, and corn starch. Bring to a slow boil and let boil for 1 minute while the mixture thickens. Pour into a bowl and let the sauce chill for at least 30 minutes.
• Meanwhile, prepare the whipped cream. Pour the whipping cream, powdered sugar, and vanilla into the bowl of an electric mixer. Beat on a medium speed until soft peaks form. Store the whipped cream in the fridge until you are ready to serve the eton mess.
• Hull and slice the remaining strawberries.
• To assemble each Eton Mess, crumble 2 meringues and place in the bottom of a bowl. Add spoonfuls of strawberry sauce, whipped cream, and fresh strawberries on top. Crumble another merengue on top, and add additional layers of strawberry sauce, fresh strawberries, and whipped cream. Serve right away.

ETON MESS

Steps:

• Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr - 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
• Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.

ETON MESS (CLASSIC BRITISH SUMMER DESSERT)

Steps:

• Place the whipping cream in a large mixing bowl, add the sugar and whip with an electric mixture until the cream is light and fluffy. Do not over whip - the success of the dish requires softly whipped cream.
• Break the meringue into large bite-size chucks and gently stir into the cream. Don't worry if some of the meringue crumbles just add this too.
• Place half of the strawberries into another large mixing bowl and press gently with the back of a fork to break up the strawberries slightly and release some of the juice. Stir gently into the cream.
• Halve, then quarter the remaining strawberries.
• Place the cream mixture into a 7" trifle or glass serving dish, top with the strawberry pieces, chill for 30 minutes in the refrigerator and sprinkle with the confectioners/icing sugar before serving. Alternately serve in individual size dessert bowl or glasses.

STRAWBERRY ETON MESS

Steps:

• Transfer the meringue cookies to a large, resealable plastic bag. Use a rolling pin to lightly crush the cookies. (You should have pieces of varying sizes.)
• Trim the berries, discarding the greens. Halve or quarter 1 pound of the strawberries; add to a medium bowl. Blend or mash the remaining 1/2 pound strawberries until you have a chunky purée. Add the strawberry purée, lime zest, lime juice and 2 to 3 tablespoons confectioners' sugar to the chopped strawberries and toss to coat. (The better the strawberries, the less sugar you'll need.)
• In a large bowl, beat the cream with 1 tablespoon confectioners' sugar with an electric mixer on medium-high until whipped cream holds stiff peaks. Fold the crumbled meringue into the whipped cream.
• Starting and ending with the strawberry mixture, layer it with the cream mixture in individual serving dishes (preferably clear cups, bowls or jars), creating as many layers as you like. Serve immediately.