BRIAN'S ETON MESS
This is a twist on two very traditional English puddings. First the old pudding called Eton Mess, which was invented at the very posh school Eton and is made by mixing together bashed-up meringue, fresh strawberries and cream. Second, the traditional Cornish cream tea served down in the Southwest of England, which is scones with strawberry jam and clotted cream. The scones act like a sponge, but you could use cookies or meringue.
Provided by Jamie Oliver
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix together the clotted cream, vanilla sugar, Vin Santo and double cream, and whisk until smooth. Slice the larger strawberries in 1/2. Place all the strawberries in a bowl with the raspberries, sprinkle with the vanilla sugar, and leave for 15 minutes to macerate (some of the juices will come out). Finally break up the scones, and you are ready to assemble either 1 large pudding or individual puddings in glasses.
- Spoon a little cream into the bottom of each glass, and sprinkle some of the broken scones on top, then some of the strawberries and raspberries. Repeat these layers and finish with a sprinkling of wild strawberries.
ETON MESS
Eton mess is such a classic old-school dessert - whack this in the middle of the table and everyone will go crazy!
Provided by Jamie Oliver
Categories Fruit Recipes Fruit Alfresco Dinner Party Easter treats Mother's day Wimbledon
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 130ºC/250ºF/gas ½. Place the egg whites into a squeaky clean and dry bowl. Beat with an electric whisk on a medium speed until it forms stiff peaks.
- With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 to 8 minutes, or until white and glossy. To test whether it's done you can pinch some between your fingers - if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.
- Line 2 large baking trays with greaseproof paper. Divide the mixture between each tray, then use the back of a spoon to shape and swirl it across the trays, leaving a 3cm gap around the edges. Bake in the oven for 1 hour 10 minutes, or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringues to cool.
- Meanwhile, halve or quarter any large strawberries, then place the fruit in a bowl. Add 1 teaspoon of caster sugar, the vanilla bean paste and balsamic, stir well, then leave aside to macerate.
- Halve the vanilla pod lengthways, scrape out the seeds, then add to a large bowl with the cream and icing sugar. Whip until soft peaks form, then fold in the Greek yoghurt.
- Toast the nuts in a dry frying pan (if using) until golden, then lightly crush in a pestle and mortar. Gently melt the chocolate in a small pan over a low heat.
- Spoon half the vanilla cream over one of the cooled meringues and spread it out to the edges. Top with half the berries, half the melted chocolate and half the nuts. Layer over the second meringue and repeat with the remaining ingredients. Serve straightaway.
Nutrition Facts : Calories 274 calories, Fat 11.4 g fat, SaturatedFat 7.6 g saturated fat, Protein 6 g protein, Carbohydrate 38.9 g carbohydrate, Sugar 38.7 g sugar, Sodium 0.4 g salt, Fiber 1.4 g fibre
JAMIE OLIVER'S ETON MESS
If you are up for some more complex Eton Mess recipes, this one is for you. Adapted from Jamie Oliver's website (www.jamieoliver.com), this recipe gives a modern twist to the old-school classic by adding some chocolate, mixed berries, and hazelnuts.
Provided by TasteAtlas
Categories Dessert
Yield 10 servings
Number Of Ingredients 11
Steps:
- Beat the egg whites in a clean bowl using a mixer (medium speed) until stiff peaks are formed. Gradually start to add salt and caster sugar, all the while mixing. Beat at high speed until white and glossy (7-8 mins).
- Preheat the oven to 130℃. Place the greaseproof paper onto 2 large baking trays, then split the mixture and spread it across the trays (remember to leave a 3 cm gap around the edges). Bake the meringues for 1hr 10mins and then leave them to cool.
- Cut larger strawberries if necessary. In a bowl, mix berries, 1 teaspoon of caster sugar, vinegar, and vanilla bean paste. Stir the mixture well, then leave it aside to soak.
- Add cream and icing sugar into a large bowl, then scrape out vanilla pod seeds and put them in as well. Whip until soft peaks are formed then fold in some Greek yogurt.
- If you are using hazelnuts, toast them in a frying pan until they turn golden. Lightly crush them in a pestle and mortar. Now melt the chocolate in a pan over low heat.
- Spread half of the vanilla cream over one of the meringues. Add half of everything - berries, melted chocolate, and nuts. Place the other meringue on top and repeat the process with the remaining ingredients. Serve and enjoy.
ETON MESS
There is no variation of this pudding I don't like, and I must have made several in my time. This one uses bottled, proper fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you're making this with out-of-season strawberries, then you stand a chance of using freshly squeezed pomegranate juice, in which case, sprinkle some seeds on top of this voluptuous mound of meringue and berry-spiked cream.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
- Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.
- Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.
- Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.
ETON MESS
Few desserts say summer like Eton mess. Crunchy meringue, whipped cream and strawberry sauce is a winning combination, best served al fresco
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 1h35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 498 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ETON MESS
The annual prize-giving at Eton College - one of the England's foremost private schools - is held on June 4th. On that day, parents and pupils picnic on the famous playing fields with this luscious dish as part of their meal.
Provided by Millereg
Categories Dessert
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Reserve a few small strawberries, chop the remainder and place in a bowl.
- Sprinkle the kirsch over the berries, cover and chill for 2-3 hours.
- Whip the cream until it stands in soft peaks.
- Gently fold in the strawberries and their juices and the meringues.
- Spoon into a glass serving dish and decorate with the reserved strawberries just before serving.
Nutrition Facts : Calories 447.6, Fat 44.5, SaturatedFat 27.5, Cholesterol 163.3, Sodium 46.4, Carbohydrate 12.1, Fiber 2.3, Sugar 5.4, Protein 3.2
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