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Eton Mess

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A delicious melange of fresh strawberries, meringue and whipped cream, this sweet is said to have been invented at Eton College.

 

 

For 6 :

 

  • 100g de meringues
    (40g egg white 
    60g caster sugar)
  • 600g strawberries
  • 60g icing sugar
  • 40cl whippingcream
    or double cream
  • 6 sundae glasses

 

Eton Mess

 

 

 

 

 

 

 

 

 

 

 




The individual elements can be prepared a few hours in advance but wait till the last minute to put together.


    • Préparing the meringue:
      Whip 1 large egg white till stiff, then add the 60gr caster sugar in 2 lots.  Increase the speed of your whisk and whip till the meringue will hold peaks.  Spread the mixture on a baking tray lined with baking parchment and cook at 100° in a fan-assisted oven for2 hours.  Leave to dry out on a rack.
    • Préparing the strawberry coulis :
      In a mixer, blend 170gr washed and hulled strawberries.  Strain through a sieve to remove the seeds.  Add the 60gr sugar and reserve in the fridge.  Wash and hull the remaining strawberries and cut into pieces (see photo).
    • Préparing the whipped cream: (it resembles Chantilly cream but without the sugar).  Using a high-sided container previously chilled for an hour in the fridge, whip the cream at a slow speed for 5 mins, increase the speed and continue whipping for a further 5 mins until peaks form on the surface.  Set aside in the fridge.
    • Assembling:
      done at the last minute to prevent the meringue from going soft.
          Mix the whipped cream with the meringue broken into small pieces and add ¾ of the cut-up strawberries.  Fold in the coulis, taking care not to over-mix so as to preserve a marbled effect.  Divide between the sundae glasses and decorate with the remaining strawberries.
    • Bon appétit!

 

Image

 

 

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