ETON MESS
served 2 different ways!
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Ingredients:
Pre-made ROSE SHAPED Meringues (recipe A below)
Chopped & pitted black cherries
Whipped cream (recipe B below)
Method:
After you have whipped your cream to soft peaks, fold your crushed meringue and chopped cherries into it.
How to serve?
Option A:
Fill your cups/glasses/jars or whatever you want to serve your Eton Mess in.. Top it with more crushed Meringues!
Option B:
Stack 3 rose meringues (make sure they are hard and dry) on top of each other after filling the 1st and 2nd one with the Eton Mess filling. These are perfect as desserts or to serve with your afternoon tea/coffee :-)
1. ROSE MERINGUES:
Ingredients:
1 packet of raspberry/strawberry/cherry jelly/jell-o
¼ cup of white granulated sugar
3 L egg whites (room temperature)
pinch of salt
pinch of cream of tartar
¼ teaspoon of vanilla essence
Method:
Pre-heat your oven to 90ºC. Pre-line your baking tray with wax paper. Mix your jelly and white sugar together. Whip your egg whites on medium speed until it starts to foam, then add your salt and cream of tartar, increase the speed of your beater to medium high and slowly add your sugar & jelly mix. Continue to beat on high until the mixture is thick & glossy. This takes about 5 minutes.
Fill a piping bag tipped with the Wilton 1M nozzle (open star) and pipe your roses on your wax sheet 3 to 4 cm apart in a clockwise motion starting in the centre, moving outwards, releasing pressure at the end of the rose. Bake for 2-3 hours (this depends on humidity) until hard to the touch. Leave in the switched-off oven overnight.
2. WHIPPED CREAM:
Ingredients:
200ml chilled cream (suitable for whipping)
2 tablespoons granutaled white sugar
¼ teaspoon vanilla essence
Method:
Ensure your bowl is clean and grease free. Whip your chilled cream on medium speed until it starts to bubble, at this stage increase your speed, beat a little more just before the soft peaks stage and slowly add the sugar. For Eton Mess you want your cream to be Soft Peak consistency.
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