ETON MESS
Prep/Cooking Time: 15-30 Minutes
Ingredients
- 40g Meringue
- 130g Cream
- 15g Sugar
- 70g Raspberries
- 1 Piece Mint
Instructions
- Pour the cream into a whisking bowl
- Add to the bowl the sugar
- Whisk till the cream is whipped and firm
- Reserve in the fridge till needed
- Take the meringue and break into bite size pieces
- Reserve in a airtight container till needed
- Place the fresh raspberries in a small bowl
- Sprinkle with sugar and leave for 20 minutes
- After 20 minutes stir and transfer to a container for storage
- To serve
- Spoon one portion of cream into a second bowl
- Add to the bowl a handful of the broken meringue
- Also add a couple spoons of the macerated raspberries
- Mix together slightly so the raspberry juice shows through the cream
- Spoon into a glass and top with more macerated raspberries and fresh mint leaves
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