ETON MESS
ETON MESS
Ingredients
- 500g/1lb 2oz strawberries
- hulls removed
- 400ml/14fl oz double cream
- 3 x 7.5cm/3in ready-made meringue nests
- crushed
- 1 tbsp ginger cordial (optional)
- sprigs of fresh mint
- to garnish
Directions
- Purée half the strawberries in a blender. Chop the remaining strawberries
- reserving four for decoration.
- Whip the double cream until stiff peaks form
- then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial
- if using.
- Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.
