Eton Mess Scones Food

ETON MESS

Steps:

• Pour 2 packages of the raspberries, 1 cup of the sugar and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar and the vanilla together on medium-high speed until it forms firm peaks.
• In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.

ETON MESS

Steps:

• Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
• Coarsely crush berries using a potato masher. Whisk together cream and confectioners' sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately.

ETON MESS SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the flour, salt and baking powder together in a large bowl. Rub in the butter or whizz the lot in a food processor to fine crumbs, then stir in the sugar.
• Warm the buttermilk, vanilla and milk to hand temperature, then quickly stir it into the flour mixture with a knife. Using your hands, bring the dough together, being careful not to overwork the mix.
• Turn dough out onto a lightly floured work surface and pat out to a 2.5cm thick round. Stamp out 12 x 5cm rounds, dusting the cutter with flour as you stamp - you'll need to re-pat trimmings to make 12. Put the rounds onto floured baking sheets, brush the tops with milk and sprinkle with a little more sugar. Bake for 12-15 mins until golden.
• To serve, lightly mash the strawberries with the jam, and fold the meringues into the clotted cream. Dollop some strawberry mixture onto each split scone, and top with a dollop of meringue cream.

BRIAN'S ETON MESS

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

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
• Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
• Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
• Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
• Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
• Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.

ETON MESS

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.

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.