Strawberry & raspberry ripple Eton mess pots
Bring a classic British dessert along to your next picnic with this easy Eton mess pot recipe. Recipe and image courtesy of Love Fresh Berries, lovefreshberries.co.uk
Prep: 35 mins
Cook: 1 hr 30 mins
Total: 2 hrs 5 mins
Serves: 6
Ingredients
- 225g strawberries, hulled (for the berry purée)
- 100g raspberries (for the berry purée)
- 2 egg whites
- 100g caster sugar
- 300ml double cream
- 200g low-fat fromage frais
- 225g strawberries, hulled and chopped
- 50g raspberries
Method
Step 1
Preheat the oven to 110°C/90°C fan/gas mark ¼. Line a large baking sheet with non-stick baking paper.
Step 2
Purée 225g of hulled strawberries and 100g of raspberries and sieve.Step 3
Whisk the egg whites in a large clean, dry bowl until they form stiff peaks. Add in the caster sugar a teaspoon at a time then continue to whisk for a minute or two until really thick and glossy.
Step 4
Add 2 tbsp of berry purée, then briefly mix until marbled. Spoon into a piping bag and pipe small rounds onto the lined baking sheet. Bake for up to 1 hour 30 minutes or until the meringues lift off the paper easily. Leave to cool.
Step 5
To serve, lightly whip the cream, then fold in the fromage frais. Crumble the meringues, then layer in jam jars with the remaining purée and diced strawberries. Decorate with raspberries on the top. Add the lids and chill until ready to transport to a picnic in a cool bag. Best served within 1 hour 30 minutes.
