For dessert after the lahmacun I decided to make eton mess. Nice and summery, despite the sudden turn in the weather.
Dad: "Hope you're not going to make a mess. Oh well, we're eton it anyway."
The quantities below make enough to serve 4.
Ingredients:
500g strawberries
2 tsp sugar
2 tsp pomegranate juice
500ml double cream
4 meringue nests
Method:
1. Hull and chop the strawberries, and pop in a bowl. Sprinkle over the sugar and juice, and leave to macerate while you whip the cream.
2. Whip the cream in a large bowl until thickened, but still soft.
3. Roughly crumble in the meringue nests. You want a mix of chunks for texture, and dust as well. Mix gently.
4. Scoop out a ladleful of the berries, about 100g, and put to one side. You'll use these to decorate at the end. Take the rest of the berries and fold in to the meringue and cream mix.
5. To serve, divide the creamy-meringuey-berry mix between four little bowls or plates. Top with the reserved berries, and eat!!
Yum yum yum :)
If I make this again, I'll add more meringue, but if you like it as it is you can keep it that way - I just always like lots of extras, like extra sauce on sticky toffee pudding, extra cake in a trifle, maybe extra gravy on a roast.... om nom nom :)
Hi Kate,
ReplyDeleteI was wondering: no extra sugar with the cream?
And: don't the meringues get all smooshy when you mix them with the rest?
Hello :)
DeleteNope, no extra sugar! I guess the berries themselves sweeten the cream (and the sugar and juice that was on them), as well as the meringue 'dust' :) Of course if you wanted to add some extra sugar I'm sure you could.
And if you eat it straight away the meringues stay crunchy - if you left it in the fridge for a while I think they would soften up, but we'd eaten it all before that could happen! :)