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A delicious melange of fresh strawberries, meringue and whipped cream, this sweet is said to have been invented at Eton College. |
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For 6 :
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The individual elements can be prepared a few hours in advance but wait till the last minute to put together.
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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!
