BRITISH · DESSERT

Eton Mess

Ingredients

2
strawberries500g
double cream400ml
meringue nests3 x 7.5cm
ginger cordial1 tbsp
Mintsprigs of fresh

Method

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.

Recipe data: TheMealDB · Powered by Bee Solutions

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