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
TRADITIONAL ETON MESS
This traditional English dessert was served at Eton, a boys school in England.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 200 degrees. Line two baking sheets with parchment; set aside. Beat egg whites with electric mixer on low speed to break up, about 2 minutes. Increase speed to medium high, add salt, and gradually add 1/2 cup sugar. Beat 2 to 4 minutes until soft peaks form. Increase speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time until stiff and glossy, 2 to 4 minutes.
- Spoon scant 1/4 cup meringue onto baking sheet; use icing spatula or rubber spatula to spread out to circle roughly three inches in diameter and three quarters of an inch high, making 8 to 10 circles.
- Place baking sheets on separate oven racks. Bake 30 minutes; switch upper and lower sheets. Bake another 30 minutes; if meringues are still white, cook 15 minutes more. When beginning to brown, remove. Meringues should be white and dry to the touch. Turn oven off, and leave oven door open about 20 minutes. Put meringues in oven, with door closed, about 1 hour, to dry completely. Meringues may be made 2 to 3 days ahead and kept in an airtight container.
- While meringues are baking, place strawberries in large bowl; combine with kirsch and 3 tablespoons sugar. Refrigerate until needed, at least one hour, tossing occasionally.
- Whip cream to stiff peaks. Break meringues into 3 to 4 pieces. Arrange layer of meringues in bottom of a glass serving bowl. Spoon a layer of strawberries and juices over the meringues. Top with layer of whipped cream. Continue to layer until all ingredients are used, reversing last two layers so cream follows meringues and strawberries are final layer. Arrange whole strawberries around edge.
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
This British dessert is traditionally served at Eton College's annual July 4 prize-giving celebration.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
- Coarsely crush berries using a potato masher. Whisk together cream and confectioners' sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately.
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