Got a simple quick Summer recipe I made that I never got round to posting during the Summer.
It's a really simple recipe that originates from the 19th century. Named 'Eton' because the dish was served at Eton College's annual cricket game each year, and mess because of the appearance of the dish.
On with the recipe ... You will need:
> meringue (either make them yourself, or buy some store-bought ones)
> a punnet of raspberries
> a tub of whipping cream
> some caster sugar
> a little water
> some dishes to put them in (wines glasses, ramekins, bowls, whatever really)
1. Put the meringues into a bowl and crush them leave a few big bits and a few small bits - don't crush them into dust. Leave to 1 side.
2. Either with a food mixer or a hand whisk - whisk the whipping cream until its think and peaky. I add some caster sugar to mine to give it a sweet taste. This is optional - some people don't like their whipped cream sweet (my mother being one). Set to 1 side.
3. This is another completely optional step. If your a kid making this - seek adult help. Pop 1/4 of the raspberries in a small pot, sprinkle some sugar on top and add a couple tablespoons of water and simmer over a low heat. Using a wooden spoon just mix until the sugar has melted and the raspberries have softened. Pop into a blender and blend until smooth. Set aside.
4. Get whatever you are putting your eton mess into and with the 4 ingredients (crushed meringue, raspberry puree, whole raspberries and the cream) started layering until you run out. You should end up with something like my picture.
Hope you enjoy the recipe.
> meringue (either make them yourself, or buy some store-bought ones)
> a punnet of raspberries
> a tub of whipping cream
> some caster sugar
> a little water
> some dishes to put them in (wines glasses, ramekins, bowls, whatever really)
1. Put the meringues into a bowl and crush them leave a few big bits and a few small bits - don't crush them into dust. Leave to 1 side.
2. Either with a food mixer or a hand whisk - whisk the whipping cream until its think and peaky. I add some caster sugar to mine to give it a sweet taste. This is optional - some people don't like their whipped cream sweet (my mother being one). Set to 1 side.
3. This is another completely optional step. If your a kid making this - seek adult help. Pop 1/4 of the raspberries in a small pot, sprinkle some sugar on top and add a couple tablespoons of water and simmer over a low heat. Using a wooden spoon just mix until the sugar has melted and the raspberries have softened. Pop into a blender and blend until smooth. Set aside.
4. Get whatever you are putting your eton mess into and with the 4 ingredients (crushed meringue, raspberry puree, whole raspberries and the cream) started layering until you run out. You should end up with something like my picture.
Hope you enjoy the recipe.