Eton Mess

Dessert · British classic.

Ingredients

• 500g Strawberries
• 400ml Double cream
• 3 x 7.5cm Meringue nests
• 1 tbsp Ginger cordial
• sprigs of fresh Mint

Method

1. Prep and chop — Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.
2. Continue cooking — Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue.
3. Prep and chop — Fold in the chopped strawberries and ginger cordial, if using.
4. Mix together — Spoon equal amounts of the mixture into four cold wine glasses.
5. Serve — Serve garnished with the remaining strawberries and a sprig of mint.

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