Wednesday, 7 August 2013

Eton Mess

This pud is ridiculously simple but rewarding EVERY time...


meringues (crispy meringues are better than chewy meringues)
icing sugar, to taste
double cream

As a general rule, I use 600ml double cream for every 10 meringues.

Whisk the cream, and add icing sugar as soon as it reaches soft peaks, until you get stiff peaks.
Break up the meringues- chunky pieces are good!
Fold in the broken meringues, and then the fruits.
Serve with a sprig of mint.

Add some Pimms and finely chopped basil when you have whipped the cream.
Use custard instead of cream, and freeze for Eton Mess ice cream.

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