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 SCONES
Take the classic strawberry, clotted cream and meringue combo and serve it on easy-to-make scones- irresistible
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 35m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the flour, salt and baking powder together in a large bowl. Rub in the butter or whizz the lot in a food processor to fine crumbs, then stir in the sugar.
- Warm the buttermilk, vanilla and milk to hand temperature, then quickly stir it into the flour mixture with a knife. Using your hands, bring the dough together, being careful not to overwork the mix.
- Turn dough out onto a lightly floured work surface and pat out to a 2.5cm thick round. Stamp out 12 x 5cm rounds, dusting the cutter with flour as you stamp - you'll need to re-pat trimmings to make 12. Put the rounds onto floured baking sheets, brush the tops with milk and sprinkle with a little more sugar. Bake for 12-15 mins until golden.
- To serve, lightly mash the strawberries with the jam, and fold the meringues into the clotted cream. Dollop some strawberry mixture onto each split scone, and top with a dollop of meringue cream.
Nutrition Facts : Calories 373 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
BRIAN'S ETON MESS
This is a twist on two very traditional English puddings. First the old pudding called Eton Mess, which was invented at the very posh school Eton and is made by mixing together bashed-up meringue, fresh strawberries and cream. Second, the traditional Cornish cream tea served down in the Southwest of England, which is scones with strawberry jam and clotted cream. The scones act like a sponge, but you could use cookies or meringue.
Provided by Jamie Oliver
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix together the clotted cream, vanilla sugar, Vin Santo and double cream, and whisk until smooth. Slice the larger strawberries in 1/2. Place all the strawberries in a bowl with the raspberries, sprinkle with the vanilla sugar, and leave for 15 minutes to macerate (some of the juices will come out). Finally break up the scones, and you are ready to assemble either 1 large pudding or individual puddings in glasses.
- Spoon a little cream into the bottom of each glass, and sprinkle some of the broken scones on top, then some of the strawberries and raspberries. Repeat these layers and finish with a sprinkling of wild strawberries.
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.
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EASY ENGLISH ETON MESS WITH STRAWBERRIES, MERINGUE
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Ratings 5Calories 300 per servingCategory Dessert
- Make the meringue cookies: Preheat the oven to 200°F and place the rack in the center of the oven. Line a half sheet baking pan with a Silpat silicone mat or parchment paper. Set aside.
- Wet a paper towel with white vinegar or lemon juice and use it to wipe out a medium bowl to ensure there’s no fat residue. Place the egg whites in the bowl and beat with a hand mixer until foamy. Stir in the cream of tartar and salt.
- Add the sugar a little at a time, beating after each addition, until soft peaks form. Add the vanilla extract and beat until the meringue holds stiff peaks.
- If you’re using parchment paper, place a little of the meringue on the underside of each corner to hold it flat to the baking pan. Using two spoons, portion the meringue into 12 mounds on the baking pan.
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