This pud is ridiculously simple but rewarding EVERY time...
ETON MESS
meringues (crispy meringues are better than chewy meringues)
icing sugar, to taste
double cream
strawberries
raspberries
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.
Variations
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.
ETON MESS
meringues (crispy meringues are better than chewy meringues)
icing sugar, to taste
double cream
strawberries
raspberries
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.
Variations
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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