Very Berry! Enjoy the summer flavours
Very Berry
Not so long ago, berries just meant summer and we loved them for it. Now they are also a ‘health food’, which is a bonus, but our bodies already knew instinctively that a big bowl of strawberries or raspberries was a good thing.
Nearly all berries are gorgeous eaten just as they are, sweetened if necessary with a little sugar, topped with cream for a spot of indulgence. All berries can be added raw to fruit and salads but raspberries and strawberries are particularly suitable. You can enjoy a handful of dried cranberries as a snack.
ETON MESS
INGREDIENTS
• 750ml double cream
• 170g caster sugar
• 1 vanilla pod, scraped or 1 tsp vanilla essence
• 10 meringue nests (bought or made)
• 1kg Strawberries – hulled and quartered
• 500ml Strawberry puree
• Mint sprigs to garnish
• 2 egg whites
METHOD FOR MERINGUES
1. Whisk the egg whites in a grease free bowl until very soft
2. Gradually add the caster sugar whilst whisking on full speed until the mixture forms peaks that hold when the whisk is removed
3. Spread the meringue on a baking tray lined with baking parchment and place in the oven at the lowest possible temperature, or a hotplate and bake until dry and brittle (approx 8 hours).
METHOD FOR MESS
1. Whip the cream with the caster sugar and the vanilla until light peaks form
2. Break the meringue into small pieces and fold into cream with a third of the strawberry puree and two thirds of the strawberries
3. Gently fold through trying to achieve a marbled effect
4. Spoon the cream mixture carefully into chilled glasses
5. Drizzle with remaining strawberry puree and garnish with remaining strawberries and fresh mint.