ETON MESS
Steps:
- Pour 2 packages of the raspberries, 1 cup of the sugar and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar and the vanilla together on medium-high speed until it forms firm peaks.
- In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.
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 dessert is divine. It's so pretty served in clear martini-type glasses. If you like, you can layer the cream and strawberry mixture as shown in the photo. You can also add blackberries for extra flavor and color.
Provided by CucinaItaliana
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
- Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
- Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
- Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
- Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
- Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 61.9 g, Cholesterol 40.8 mg, Fat 11.3 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 6.9 g, Sodium 150.5 mg, Sugar 57.5 g
ETON MESS (CLASSIC BRITISH SUMMER DESSERT)
Super easy to make, Eton Mess is an all-time classic British dessert. The dish was traditionally served at Eton College but how it came to have the name is not clear. One story is a Labrador dog sat on a picnic basket in the back of a car and squashed a strawberry and meringue dessert. The dessert is quick and easy to make and makes great use of ripe strawberries at the height of summer when they are plentiful. Frozen or canned strawberries don't work. This recipe is from Elaine Lemm, a well known food and drink writer in the UK. Enjoy!
Provided by Nif_H
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place the whipping cream in a large mixing bowl, add the sugar and whip with an electric mixture until the cream is light and fluffy. Do not over whip - the success of the dish requires softly whipped cream.
- Break the meringue into large bite-size chucks and gently stir into the cream. Don't worry if some of the meringue crumbles just add this too.
- Place half of the strawberries into another large mixing bowl and press gently with the back of a fork to break up the strawberries slightly and release some of the juice. Stir gently into the cream.
- Halve, then quarter the remaining strawberries.
- Place the cream mixture into a 7" trifle or glass serving dish, top with the strawberry pieces, chill for 30 minutes in the refrigerator and sprinkle with the confectioners/icing sugar before serving. Alternately serve in individual size dessert bowl or glasses.
Nutrition Facts : Calories 328.9, Fat 27.9, SaturatedFat 17.2, Cholesterol 102.1, Sodium 29.6, Carbohydrate 19.9, Fiber 2.3, Sugar 14.6, Protein 2.3
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