The third recipe and it’s a sweet one, Rachael is keeping on the strawberry theme with this delicious Eton Mess.
Ingredients:
- 500g Double Cream
- Punnet of Essex Strawberries
- 1 Tbsp of Silver Spoon Caster Sugar
- Bar of Adnams Copper House Pink Gin, White Chocolate (Optional)
- Small sprigs of Mint
- Flower and White, White Chocolate & Raspberry Meringue Kisses
Using local strawberries from our main man Frank in Essex and some chocolate from our friends at Harris & James in Southwold, this Eton Mess is a fantastic summer treat.
Slice half of the strawberries into quarters (save the best looking ones for decoration, for the top). Place the quartered strawberries into a bowl and gently squeeze them against the side of the bowl using a fork. The idea isn’t to mash them but to lightly squeeze the juice out of them.
Whisk together the cream and sugar until the cream forms soft peaks.
Gently break the meringues into varying sized pieces then with a sharp knife cut the chocolate into small shards.
Now, to assemble, place some of the quartered strawberries at the bottom, then a layer of crumbled meringue, then the cream. Pour some of the strawberry juices around the cream.
To get the strawberry crown round the outside, cut the left-over strawberries vertically to form disks then carefully slide down the side of the glass or bowl. Now repeat with the layers. Strawberries, meringue, cream.
Here is the creative bit, decorate the top with left-over meringues, shards of chocolate, sprigs of mint and strawberries.
Serve straightaway.
