To keep up with the British traditional foods motif, a mess. Whatever fruits you were using, it us all in all, a very summery dessert, perfect to serve to a crowd. If you buy the meringue, you will have it done in no time, without the need to get close to the stove, even.
Raspberry and strawberry Eton Mess (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)
- 250g strawberries
- 35g caster sugar
- 350mL double cream lightly whipped
- 150g of meringue
Halve the strawberries, thickly slicing any whoppers. Put in a large bowl with the raspberries and sugar. Roughly crush and squeeze some of the berries with your hands so the juices start to run. Cover and leave to macerate in the fridge for an hour or two.
To assemble the mess, break the meringues into rough pieces, then fold into the whipped cream. Now lightly fold in the chilled fruit, so everything is rippled together rather than thoroughly blended. Pile into glasses and serve. You can make it an hours or so in advance, but not more, or the meringue will go weepy in the cream.
It is only a smoothie… Not much art in putting it together, really. Just drop in the mixer 1 part of cut strawberries, 1 part of plain yoghurt and 1 part of milk. If you must, add crushed ice cubes. Buzz in a mixer, check for sugar, buzz again. Chill. Drink. It was definitely more complicated put the kitchen aid to work for the first time…
Totally decadent dessert – it could even be classified as a capital sin.
Chocolate dipped strawberries
- Perfectly ripened strawberries, green caps intact (normally, the huge ones from Spain are the best for this).
- 100 g chocolate (I used Cailler Cremant Intense 64% – with silvery label)
- 1 spoon of butter
- cream (I used soy cream)
Melt the chocolate you want to be a purist, the chocolate should be melted in bain marie. I put it on the microwate for 4min, at defrost. When half of it is melted, take it out and mix.The remaining bits will melt on its own. Do not let boil!). Add the butter and cream until you have the desired consistency. Dip the strawberries in the melted chocolate. Apparently, if you give it a little shake to the strawberry when you pull it out, u withdraw it, the little cracks will be filed and you will have a nice, even line of chocolate at the base (I found no noticeable difference). To drip the chocolate off, give it a quick, clockwise motion to spin it.