Post by Sylvia on Jun 21, 2009 9:40:04 GMT -6
This is the time of year when English strawberries are at their best. Scottish ones are a little later, usually around the end of June.
Eton college traditionally serves Eton Mess (mess referring to the appearance of the dish) at the annual prize giving picnic on the "Fourth of June", which is actually held on the last Wednesday in May (The eccentric English eh!).
There are many variations of this recipe from using raspberries, kirsch liqueur, but I personally like this one.
Eton Mess
10.6 fl oz/ 300 ml whipping cream
1 tbsp fine sugar
3.5 oz/100g ready-made meringue*
1 lb/ 450g fresh strawberries
1 tbsp confectioners/icing sugar
Place the whipping cream in a large mixing bowl, add the sugar and whip with an electric mixture until the cream is light and fluffy.
Do not over whip; the success of the dish requires softly whipped cream.
Break the meringue into large bite-size chunks and gently stir into the cream. Don't worry if some of the meringue crumbles add this too.
Place half of the strawberries into another large mixing bowl and press gently with the back of a fork to break up the strawberries slightly and release some of the juice. Stir gently into the cream.
Halve, then quarter the remaining strawberries.
Place the cream mixture into a 7" trifle or glass serving dish, top with the strawberry pieces, chill for 30 minutes in the refrigerator and sprinkle with the confectioners/icing sugar before serving.
Alternately serve in individual size dessert bowl or glasses.
* If you are an expert meringue maker, by all means make your own, but I have found a source for prepared meringues that are better and cheaper than mine. Mine are never consistent - sometimes I get the nice chewy centre, sometimes I don't.
Sylvia
Eton college traditionally serves Eton Mess (mess referring to the appearance of the dish) at the annual prize giving picnic on the "Fourth of June", which is actually held on the last Wednesday in May (The eccentric English eh!).
There are many variations of this recipe from using raspberries, kirsch liqueur, but I personally like this one.
Eton Mess
10.6 fl oz/ 300 ml whipping cream
1 tbsp fine sugar
3.5 oz/100g ready-made meringue*
1 lb/ 450g fresh strawberries
1 tbsp confectioners/icing sugar
Place the whipping cream in a large mixing bowl, add the sugar and whip with an electric mixture until the cream is light and fluffy.
Do not over whip; the success of the dish requires softly whipped cream.
Break the meringue into large bite-size chunks and gently stir into the cream. Don't worry if some of the meringue crumbles add this too.
Place half of the strawberries into another large mixing bowl and press gently with the back of a fork to break up the strawberries slightly and release some of the juice. Stir gently into the cream.
Halve, then quarter the remaining strawberries.
Place the cream mixture into a 7" trifle or glass serving dish, top with the strawberry pieces, chill for 30 minutes in the refrigerator and sprinkle with the confectioners/icing sugar before serving.
Alternately serve in individual size dessert bowl or glasses.
* If you are an expert meringue maker, by all means make your own, but I have found a source for prepared meringues that are better and cheaper than mine. Mine are never consistent - sometimes I get the nice chewy centre, sometimes I don't.
Sylvia