STRAWBERRY ETON MESS
Eton mess is a classic British dessert made of a mixture of fresh fruit, cream and crushed baked meringue. It's deliciously simple and perfect for lazy summer days when berries are in season and the less time spent in the kitchen the better. Of course, you could make meringue cookies from scratch, but if you choose to buy them, there will be very little work to do. A little lime zest and juice gives this simple dessert an essential sweet-tart edge, though lemon would do the trick as well.
Provided by Samantha Seneviratne
Categories snack, custards and puddings, dessert
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
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
STRAWBERRY ROSE ETON MESS
You'll be amazed at how well rosewater complements garden berries in this glamorous summer treat
Provided by Celia Brooks Brown
Categories Afternoon tea, Dessert
Time 15m
Number Of Ingredients 5
Steps:
- In a large bowl, break up the meringues into bite-size pieces.
- Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water.
- Just before serving, fold the crushed meringue and cream together. Stir through the strawberries, leaving a few to garnish. Alternatively, make layers of meringue mixture and strawberries in a tall glass bowl or in individual tall wine or dessert glasses. Finish with rose petals scattered on top, if you like.
Nutrition Facts : Calories 443 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
RASPBERRY, POMEGRANATE & ROSE ETON MESS
Whip up a speedy, no-cook summer dessert with this twist on an Eton mess, with rosewater, pomegranate and raspberry. Top with dried rose petals for the wow factor
Provided by Esther Clark
Categories Dessert
Time 15m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Blitz most of the raspberries with the rosewater until smooth. Whisk the double cream and icing sugar to soft peaks. Fold through the puréed raspberries and pomegranate molasses. Layer the raspberry cream into dessert glasses with the crushed meringue nests and the remaining raspberries. Sprinkle over the pomegranate seeds along with some dried rose petals, if you like.
Nutrition Facts : Calories 415 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY, POMEGRANATE, AND ROSE PETAL MESS
Use store-bought meringues and skip the first step, if you prefer.
Provided by Yotam Ottolenghi
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites until foamy, about 1 minute. With mixer running, gradually add granulated sugar. Continue to beat until meringue triples in volume, is shiny, and holds medium-stiff peaks, 8-10 minutes. Add powdered sugar and beat just to blend.
- Spoon 2 heaping tablespoonfuls of meringue onto a parchment-lined baking sheet; repeat to fill baking sheet, spacing 1" apart. Bake until dry, about 4 hours.
- Do ahead: Meringues can be baked 5 days ahead. Keep airtight at room temperature.
- Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.
- Arrange meringues, crème fraîche mixture, strawberries, and scoops of sorbet in a large bowl. Drizzle with pomegranate molasses and top with pomegranate seeds, sumac, and rose petals, if using.
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