Eton mess
Method
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Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.
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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.
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Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.
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
Shopping List
Eton mess
Fruit and vegetables
Baking and patisserie
Dairy, eggs and chilled