Eton Mess
Advertisement
Ingredients
- 500g strawberries
- 400ml double cream
- 3 x 7.5cm meringue nests
- 1 tbsp ginger cordial
- sprigs of fresh Mint
Instructions
- Purée half the strawberries in a blender. Chop most of the rest, saving four whole ones for decoration.
- Whip the cream to stiff peaks, then fold in the strawberry purée and the crushed meringue nests. Fold in the chopped strawberries and the ginger cordial.
- Spoon into four cold wine glasses and serve, topped with the reserved strawberries and a sprig of mint.
Adapted from TheMealDB and rewritten in our own words.