eton mess
Our fruit of the month is the STRAWBERRY. For a little berry, it is rich in Vitamin C, manganese and folic acid as well as being a good source of ellagic acid (thought to combat carcinogens) and antioxidant flavonoids (linked to protecting against heart disease, stroke and cancers.)
SERVES 6
Ingredients
- 6oz (175g) caster sugar
- 3 large egg whites
- 1lb (450g) fresh strawberries, hulled
- 1 tbsp icing sugar
- 1 pint (570ml) double cream
Method
Preheat oven to 300F, 150C, Gas mark 2. Whisk egg whites until they form soft peaks. Add the sugar a spoon at a time, whisking well between each spoonful. Put meringue in spoonfuls on a lined baking tray. Place in oven and turn the oven down to 275F, 140C, or Gas mark 1. Cook for 1 hour, then turn oven off and leave the meringue in the oven to dry out until the oven is cold, or overnight. When ready to serve, puree half the strawberries with the icing sugar. Roughly chop the rest of the strawberries and whip the cream until it keeps its shape. Break up the meringues in a bowl, add the strawberries and cream and fold gently. Fold in all but 2 tbsps of the puree to marble the mixture. Turn into individual serving dishes and spoon the remaining puree over the top.