It is commonly believed that Eton Mess originated at Eton College, a prestigious English boys' school where the traditional dessert was once accidentally dropped and crushed, resulting in a 'mess', but was scooped up and served to the students anyway. The dessert, which features strawberries, meringues and cream, is rather delightful. I make it with a homemade strawberry compote, store bought meringue 'kisses' (mini meringue biscuits) and a mixture of thick cream and Greek yoghurt. Layer them in individual tumbler glasses and top with some fresh blueberries or raspberries. Alternatively, just pile everything up in a large glass bowl and serve, as it's supposed to be - a gorgeous mess!
Makes 4
INGREDIENTS
- 500g / 1lb 2oz strawberries
- 3 tablespoons sugar
- 2 teaspoons fresh lemon juice
- 100g / 3½oz meringue 'kisses' or mini meringue biscuits
- 1 cup thick cream
- 1 cup Greek yoghurt
- 125g / 4½oz fresh blueberries or raspberries
METHOD
- Hull strawberries and slice in half or quarter depending on size.
- Make the compote by combining strawberries sugar and lemon juice in a medium sized saucepan. Bring to a simmer over low heat and cook for 10-15 minutes, stirring occasionally, until the strawberries soften and a sauce begins to form as the sugar dissolves. Remove from heat and cool to room temperature.
- In a bowl, combine cream and yoghurt.
- Gather 4 tumbler glasses. Spread a layer of the cream mixture at the bottom of each glass. Break up a few meringues and place on top, followed by a layer of the strawberry compote. Repeat again with the cream, meringues and compote. Garnish with blueberries / raspberries and a meringue biscuit on top.
- Serve the dessert immediately.
*Keep any leftover strawberry compote in an airtight container and store in the fridge up to 5 days, or in the freezer up to 3 months. Use them as a topping for your morning cereal and pancakes, or stir into yoghurt.
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