Eton Mess Recipe
In aid of National Dairy Month, we wanted to share a tasty summer recipe that really shows off our legendary Vanilla Pod ice cream! Made from whole milk and double cream. Our Vanilla ice cream is wonderfully rich, with a thick & creamy texture like no other.
Eton Mess is the perfect light and fruity dessert to end any summer meal and what’s more, it’s easy, elegant and takes only a matter of minutes to make; this means no slaving away in the kitchen on a hot day! Eton Mess is a classic British dessert, originating from Eton College in the 19th century, where it was served at their annual cricket games against Winchester College and has been enjoyed by the nation ever since. The simple recipe can be easily adapted however you like and tastes wonderful with the added addition of some traditional, velvety vanilla ice cream, for the ultimate indulgent dessert.
For this delightfully refreshing take on the Eton Mess, crush together the raspberries and all except for two of the strawberries so that the fruit becomes a pulp. The more berries, the merrier in this recipe and it’s entirely down to personal preference; we’re going to assume it definitely counts as 1 of our 5 a day too, right?
Season the fruity compote with the icing sugar and Kirsch. Then semi-whip the cream and icing sugar together. Break up the meringues into small pieces and cut the remaining strawberries into wedges. To serve, scoop a generous ball of New Forest Vanilla Pod ice cream into the bottom of each of six chilled sundae glasses. Cover the ice cream with a small amount of pulp and then top with the strawberry chunks. Finally, fold the crushed meringue with the rest of the pulp into the cream to form a lovely rippled effect. Spoon this mixture into the glasses and garnish each glass with a sprig of fresh mint.
And, your Eton Mess sundae is ready to serve! This treat is ideal for alfresco dining and BBQ’s and will definitely be a crowd pleaser this summer.
INGREDIENTS FOR 6 SERVINGS:
- 2 punnets raspberries
- 2 punnets strawberries
- Icing sugar, to taste
- Kirsch liqueur
- 200g double cream
- 20g icing sugar
- 6 crushed meringues
- 6 balls of New Forest Vanilla Pod ice cream
- Six sprigs of mint, to garnish