ETON MESS
Few desserts say summer like Eton mess. Crunchy meringue, whipped cream and strawberry sauce is a winning combination, best served al fresco
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 1h35m
Number Of Ingredients 5
Steps:
- Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr - 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
- Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.
Nutrition Facts : Calories 498 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ETON MESS
There is no variation of this pudding I don't like, and I must have made several in my time. This one uses bottled, proper fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you're making this with out-of-season strawberries, then you stand a chance of using freshly squeezed pomegranate juice, in which case, sprinkle some seeds on top of this voluptuous mound of meringue and berry-spiked cream.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
- Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.
- Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.
- Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated 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.
ETON MESS
Steps:
- Pour 2 packages of the raspberries, 1 cup of the sugar and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar and the vanilla together on medium-high speed until it forms firm peaks.
- In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.
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
STRAWBERRY-RASPBERRY ETON MESS
A delicious quick twist on traditional strawberries and cream. Quick to make and looks good when serving to guests for dessert. Make it extra special by adding the optional vanilla essence and rose water.
Provided by misbah
Categories Desserts Fruit Dessert Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 tablespoon sugar and vanilla extract gradually, continuing to beat until stiff peaks form. Chill in the refrigerator.
- Combine 1/2 of the raspberries, 1/2 of the strawberries, remaining 1 tablespoon sugar, and balsamic vinegar in a bowl. Mash with a fork and chill in the refrigerator until ready to serve.
- To serve, combine mashed fruit and cream in a bowl. Add the remaining strawberries, raspberries, and rose water; fold everything together.
- Place your meringues in a bowl and break them up into a mix of small and big chunks for a good texture.
- Layer meringues and cream mixture into dessert bowls or glasses and serve immediately.
Nutrition Facts : Calories 416.7 calories, Carbohydrate 45.8 g, Cholesterol 91.7 mg, Fat 25 g, Fiber 2.7 g, Protein 3.2 g, SaturatedFat 15.4 g, Sodium 59.3 mg, Sugar 41 g
ETON MESS
This British dessert is traditionally served at Eton College's annual July 4 prize-giving celebration.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
- Coarsely crush berries using a potato masher. Whisk together cream and confectioners' sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately.
STRAWBERRY ETON MESS FOR MOTHER'S DAY
This Eton mess is a fast and easy dessert filled with cream, marinated strawberries, and meringue topped with caramelized almonds. Try it for Mother's Day!
Provided by Francisca Azeredo Lobo
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine strawberries, 2 tablespoons sugar, balsamic and raspberry vinegars, and basil in a bowl. Let sit until strawberries have released their juices and absorbed all the flavors, at least 15 minutes.
- Whip heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 tablespoon sugar gradually, continuing to beat until soft peaks form. Add sour cream and cream cheese and mix until evenly blended.
- Sprinkle some sugar into a heavy saucepan until the bottom of the pan is covered with a thin layer. Cook over medium heat and as sugar starts to melt, sprinkle in a little more. Cook and stir until sugar is caramelized and amber in color. Stir in almonds. Remove from the heat and pour onto a sheet of parchment paper. Place another piece of parchment paper on top and use a rolling pin to roll it into a thin layer. Allow to cool, then break into pieces.
- Place some marinated strawberries in the bottom of 4 serving dishes. Layer with cream and top with crushed meringues. Continue layers all the way to the top of the dishes, garnishing the top with caramelized almond pieces, more meringues, and strawberries.
Nutrition Facts : Calories 544.7 calories, Carbohydrate 58.7 g, Cholesterol 103.4 mg, Fat 33.3 g, Fiber 3 g, Protein 5.9 g, SaturatedFat 18.9 g, Sodium 100.5 mg, Sugar 52 g
STRAWBERRY CHEESECAKE ETON MESS
Combine two mighty desserts - cheesecake and Eton mess - to make this indulgent summer treat packed with ginger biscuits, meringue, strawberries and cream
Provided by Esther Clark
Categories Dessert
Time 20m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Whisk the double cream and cream cheese to soft peaks. Hull the strawberries, then roughly chop half and quarter the rest. Blitz the chopped berries and icing sugar until smooth, then fold through the cream. Layer the strawberry cream into dessert glasses with the quartered berries, crushed meringue nests and crumbled gingernut biscuits and serve.
Nutrition Facts : Calories 362 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY ROSE ETON MESS
You'll be amazed at how well rosewater complements garden berries in this glamorous summer treat
Provided by Celia Brooks Brown
Categories Afternoon tea, Dessert
Time 15m
Number Of Ingredients 5
Steps:
- In a large bowl, break up the meringues into bite-size pieces.
- Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water.
- Just before serving, fold the crushed meringue and cream together. Stir through the strawberries, leaving a few to garnish. Alternatively, make layers of meringue mixture and strawberries in a tall glass bowl or in individual tall wine or dessert glasses. Finish with rose petals scattered on top, if you like.
Nutrition Facts : Calories 443 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
MINI STRAWBERRY ETON MESS
A classic British dessert made of whipped cream, store-bought meringues, and fruit, this recipe is as easy to make as it is impressive. The meringues will soften as they sit, giving just the right amount of texture.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Strawberry Summer Spring Soufflé/Meringue Milk/Cream Quick & Easy Kid-Friendly Wheat/Gluten-Free Small Plates
Yield 4 servings
Number Of Ingredients 4
Steps:
- Toss half of sliced berries with sugar in a medium heatproof bowl. Cover tightly with plastic wrap and set over a medium saucepan filled with 1" of barely simmering water. Let sit until berries are soft and juices have accumulated in bowl, 25-30 minutes. Let cool, then toss in remaining sliced berries.
- Whisk cream in a medium bowl to soft peaks. Layer cream, meringues, then strawberry mixture in four 8-oz. glasses. Chill 20 minutes. Top with whole strawberries to serve.
RASPBERRY, POMEGRANATE & ROSE ETON MESS
Whip up a speedy, no-cook summer dessert with this twist on an Eton mess, with rosewater, pomegranate and raspberry. Top with dried rose petals for the wow factor
Provided by Esther Clark
Categories Dessert
Time 15m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Blitz most of the raspberries with the rosewater until smooth. Whisk the double cream and icing sugar to soft peaks. Fold through the puréed raspberries and pomegranate molasses. Layer the raspberry cream into dessert glasses with the crushed meringue nests and the remaining raspberries. Sprinkle over the pomegranate seeds along with some dried rose petals, if you like.
Nutrition Facts : Calories 415 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
APRICOT & CRèME FRAICHE ETON MESS
Jam jars are perfect for transporting this fruity dessert to your favourite picnic spot - crumble over meringues just before serving
Provided by Cassie Best
Categories Dessert, Treat
Time 15m
Number Of Ingredients 7
Steps:
- Place the apricot halves, jam and dessert wine or water in a small saucepan. Bubble for 2-3 mins until syrupy - the apricots should still be holding their shape. Divide between 2 pots or jam jars, leave to cool, then chill until ready to assemble.
- Mix the crème fraîche, yogurt and icing sugar, then pour over the apricots and chill until ready to serve. Transport in a cool bag. Take the meringues in a separate container, for crumbling over just before serving.
Nutrition Facts : Calories 354 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 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.
PERSIMMON, RASPBERRY, AND POMEGRANATE ETON MESS
This is a delicious version of Eton Mess with chopped Spanish persimmons, crushed raspberries and pomegranate seeds, whipped cream and broken meringues. Yum!
Provided by redcomm
Categories Everyday Cooking Quick and Easy Desserts
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Remove the leafy tops from the persimmons, slice the flesh, and add to a large bowl. Crush the raspberries lightly with a fork and add these to the bowl with the pomegranate seeds. Stir gently to combine.
- Beat cream in a chilled glass or metal bowl with an electric mixer until firm peaks form. Fold in meringue and stir gently.
- Spoon some of the fruit mixture into 4 decorative glasses. Layer the cream and meringue mixture on top, alternating with the fruit mixture. Make sure you reserve a little fruit for the top, then serve.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 90.6 g, Cholesterol 101.9 mg, Fat 28 g, Fiber 4.7 g, Protein 5.2 g, SaturatedFat 17.1 g, Sodium 95.8 mg, Sugar 76 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
ETON MESS
Categories Milk/Cream Egg Fruit Dessert Bake Strawberry Sherry Spring Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 225
- Bake in middle of oven until crisp and firm, about 1 1/2 hours. (If weather is humid, cooking time may be longer.) Cool meringues completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment.
- Halve some small strawberries for garnish. Slice remaining strawberries and stir together with Sherry and remaining tablespoon sugar in a small bowl. Macerate 20 minutes. Drain strawberries in a sieve set over a bowl, reserving syrup. Beat cream in a chilled bowl until it just holds stiff peaks and beat in reserved syrup. Spoon cream mixture over meringues and top with strawberry slices. Garnish plates with halved berries.
ETON MESS CAKE
Bring the flavours of an English summer to your table with this clever twist on a traditional favourite
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Supper
Time 1h10m
Yield Cuts into 15 pieces
Number Of Ingredients 11
Steps:
- Grease a deep, 20 x 30cm traybake or roasting tin, then line with parchment. Heat oven to 160C/140C fan/gas 3. Melt the butter, take off the heat and stir in the cream and the vanilla. Mix the flour, almonds, baking powder and ¼ tsp fine salt and set aside for later.
- Put the caster sugar and eggs into a large bowl, and whisk with electric beaters until very thick and foamy, about 5 mins. Pour in the butter mix, whisk briefly, then add the flour mix and whisk briefly again until even. Stir in the chopped strawberries, then pour the batter into the tin and level the top.
- Scatter the sliced strawberries and meringue over the cake, then bake for 40-45 mins until risen, golden and a skewer comes out clean. Cool for 20 mins in the tin, then transfer the cake to a rack. Just before serving, dust with a little icing sugar. Enjoy with the rest of the double cream, whipped if you like.
Nutrition Facts : Calories 306 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.17 milligram of sodium
RASPBERRY AND PISTACHIO ETON MESS
A fabulous version of the famous British dessert. I saw it in an issue of Food & Wine and immediately knew we had to try it. Delicious! You can also use store-bought meringue as a shortcut.
Provided by Starrynews
Categories Dessert
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- For the meringue: preheat the oven to 225 and place parchment paper on two large baking sheets. Beat the egg whites to the soft peak stage. As you continue to beat the egg whites on medium speed, gradually add sugar. When stiff glossy peaks form (about 5 minutes), reduce speed to low and add cornstarch and vinegar. Beat mixture for 20 seconds on high. Spread the mixture in 9" rounds on the baking sheets. Rounds will be about 1/2" high. Bake until the meringue is dry and crisp, about 3 hours. Let meringue cool before making the Eton Mess.
- Prepare the whipped cream by whipping the cream to soft peak stage. Add 1/2 cup powdered sugar and vanilla seeds. Whip the mixture until firm peaks form.
- Reserve one quarter of the raspberries. Combine the remainder with 1/4 c powdered sugar, and coarsely mash. Gently fold the raspberry mixture into the whipped cream.
- Crumble the cooled meringue. Reserve 1 cup of meringue and mix the remainder into the raspberry whipped cream mixture.
- Spoon the whipped cream mixture into individual bowls.
- Top each with some of the remaining meringue, the whole raspberries, pistachios, and mint.
Nutrition Facts : Calories 379, Fat 20.8, SaturatedFat 11.3, Cholesterol 65.2, Sodium 46.8, Carbohydrate 46.4, Fiber 4.7, Sugar 38.8, Protein 4.8
ETON MESS CHEESECAKE
If you're after a summer dessert to impress, try this decadent Eton mess cheesecake filled with creamy mascarpone, topped with meringues and strawberries
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 20m
Number Of Ingredients 11
Steps:
- Butter a 20cm springform cake tin and line the base with baking parchment. Put the biscuits in a plastic bag and use a rolling pin to bash them into crumbs - or blitz in a food processor. Melt the butter, then stir it into the biscuit crumbs, mixing thoroughly. Tip into the tin, press down to create a firm layer and put in the fridge for 1 hr to set.
- Using an electric whisk, beat the cheeses, sugar, vanilla seeds and a pinch of salt until thick and smooth. Pour in the double cream and whisk until only just combined. Spoon the filling onto the base, smooth the top and return to the fridge for at least 4 hrs or overnight.
- Half an hour before serving, put the strawberries in a bowl with 2 tbsp icing sugar, the balsamic and scraped vanilla pod. Mix once, then leave the strawberries to soften slightly and release their juices. Push 1/4 of the strawberries through a sieve along with the juices to create a thick purée - or blitz in a food processor.
- To serve, run a knife around the outside of the cheesecake, release it from the tin, then top with the strawberries dotted with the meringues, crushing some as you go. Drizzle over the purée and decorate with flowers, if using.
Nutrition Facts : Calories 669 calories, Fat 52 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
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