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ETON MESS
This recipe uses bottled fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you're making this with out-of-season strawberries, then you stand a chance of using freshly squeezed pomegranate juice, in which case, sprinkle some seeds on top of this voluptuous mound of meringue and berryspiked cream.
Recipe posted by Nigella
Ingredients
- 500g strawberries
- 2 teaspoons caster or vanilla sugar
- 2 teaspoons pomegranate juice
- 500ml whipping cream
- 4 x small meringue nests from a packet
Method
Serves: 4
- Hull and chop the strawberries and put into a bowl. Add the sugar and pomegranate juice and leave to macerate while you whip the cream.
- Whip the cream in a large bowl until thick but still soft.
- Roughly crumble in 4 meringues nests - you will need chunks for texture, as well as a little fine dust.
- Take out a ladleful, or about 100g, of the chopped strawberries, and fold the meringued cream and rest of the fruit mixture together.
- Arrange on four serving plates or glasses, or in a mound, and top each one with some of the remaining macerated strawberries.
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