Eton Mess

A delicious melange of fresh strawberries, meringue and whipped cream, this sweet is said to have been invented at Eton College.

 

For 6 :   100g de meringues (40g egg white  60g caster sugar) 600g strawberries 60g icing sugar 40cl whippingcream or double cream 6 sundae glasses

 

 

 

 

 

 

 

 

 

 

 

The individual elements can be prepared a few hours in advance but wait till the last minute to put together.

1. • 
     Préparing the meringue:
     Whip 1 large egg white till stiff, then add the 60gr caster sugar in 2 lots.  Increase the speed of your whisk and whip till the meringue will hold peaks.  Spread the mixture on a baking tray lined with baking parchment and cook at 100° in a fan-assisted oven for2 hours.  Leave to dry out on a rack.
   • Préparing the strawberry coulis :
     In a mixer, blend 170gr washed and hulled strawberries.  Strain through a sieve to remove the seeds.  Add the 60gr sugar and reserve in the fridge.  Wash and hull the remaining strawberries and cut into pieces (see photo).
     
   • Préparing the whipped cream: (it resembles Chantilly cream but without the sugar).  Using a high-sided container previously chilled for an hour in the fridge, whip the cream at a slow speed for 5 mins, increase the speed and continue whipping for a further 5 mins until peaks form on the surface.  Set aside in the fridge.
   • Assembling:
     done at the last minute to prevent the meringue from going soft.
         Mix the whipped cream with the meringue broken into small pieces and add ¾ of the cut-up strawberries.  Fold in the coulis, taking care not to over-mix so as to preserve a marbled effect.  Divide between the sundae glasses and decorate with the remaining strawberries.
   • Bon appétit!