Eton Mess
Recipe type: Dessert
Serves: 6
- 2 punnets fresh strawberries, hulled and halved
- 1 lemon, juiced and zested
- 2 cups heavy whipping cream
- 40 ml vodka
- 2 tbsp white sugar
- 1 ½ tbsp caster sugar
- ¼ vanilla bean, seeds scraped
- For the meringue:
- • ¼ cup icing sugar
- • 450 g caster sugar
- • 250 g egg whites
- • 1 lemon, zested
- For the meringue, warm up your oven to 120 degrees C and line baking trays with baking paper.
- Place the egg whites in a heatproof bowl and place it on a larger pan with simmering water.
- Whisk in the caster sugar with a handheld whisk, for 5-7 minutes until it dissolves completely and remove from heat.
- Whisk further with an electric mixer at medium speed until the mixture forms stiff peaks and blend in the icing sugar until well combined.
- Fold in the grated lemon zest and drop small mounds of meringue mixture onto a prepare trays.
- Bake in the hot oven for half an hour or until the surface hardens but retain a soft interior.
- Remove from the oven and set aside to cool completely.
- Toss half of the strawberries into a blender followed by a good swig of vodka, lemon juice and zest, caster sugar and vanilla seeds.
- Pulse them into a smooth puree and pour it into a bowl.
- Stir in rest of the strawberries and leave in the fridge for an hour or two to chill.
- Meanwhile, beat the white sugar into the cream for 4-5 minutes or until they form soft peaks.
- Crumble the meringue drops into the whipped cream and pour in half of the strawberry mixture.
- Fold them briefly so that they are just combined and divide the mixture among serving bowls.
- Scatter more strawberries on top to garnish.
- Serve chilled.
Recipe by ToBeThode at http://www.tobethode.com/eton-mess-recipe/
3.2.1310