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Post by kickingfrog on Feb 28, 2011 15:35:45 GMT
Eton mess Ingredients (STRAWBERRIES, CREAM AND MERINGUES) Serves 4 to 6 Prep: 10 min plus chilling 800g fresh ripe strawberries Kirsch, berry liqueur or Cointreau to taste 1 tbsp icing sugar, sifted 200g fresh cream for whipping 200g thick Greek-style yoghurt 6 plain meringues or meringue shells METHOD Wash and dry the strawberries, then hull them. If they are large, cut in half or cut into thick slices. Place all but 200g of strawberries in a bowl and sprinkle with 2tbsp of liqueur. Dust with icing sugar and chill for an hour or two. Whiz the remaining 200g of berries into a purée, adding a dash of liqueur to taste, and chill. Whip the cream lightly, fold in the yoghurt, and chill. Roughly crush the meringues into bite-sized pieces. When you are ready to serve, gently toss the cream, meringue and strawberries and pile the lot into a glass bowl. Drizzle with the strawberry purée. Toss once and then serve. www.timesonline.co.uk/recipes —
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