Eton Mess

Instructions

1. 1

   Create Strawberry Purée

   3 min

   Take half of the strawberries (about 250g) and place them in a blender or food processor. Blend until the mixture is completely smooth, ensuring there are no chunks left. This purée will provide a rich, fruity flavor for your dessert.

2. 2

   Chop Remaining Strawberries

   3 min

   Finely chop the remaining strawberries into bite-sized pieces, ensuring even sizes for a nice texture in the dessert. Set aside four of the prettiest pieces for garnish later; these will enhance the presentation of your dish.

3. 3

   Whip the Cream

   3 min

   In a large mixing bowl, pour in the double cream and begin whisking at medium speed. Continue whipping until the cream thickens and forms stiff peaks, which should take about 3-5 minutes. Be careful not to over-whip, as it can turn grainy.

4. 4

   Fold in Purée and Meringue

   3 min

   With a spatula, gently fold the strawberry purée and crumbled meringue nests into the whipped cream. Use a light hand to maintain the airy texture of the cream while evenly distributing the flavors throughout the mixture.

5. 5

   Incorporate Chopped Strawberries

   3 min

   Add the chopped strawberries to the cream mixture along with the ginger cordial, if using. Carefully fold everything together until just combined, ensuring the strawberries are evenly distributed without deflating the cream.

6. 6

   Serve in Wine Glasses

   3 min

   Take four chilled wine glasses and spoon the strawberry cream mixture into each glass. Fill them generously, allowing for a nice presentation of layers.

7. 7

   Garnish and Serve

   1 min

   Finally, top each glass with the reserved whole strawberries and a sprig of mint for a fresh touch. Serve immediately for the best texture and flavor, as the meringue will soften over time.

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