Thursday, 18 April 2013

Boozy Eton Mess


Here's a lovely easy dessert to make for the weekend if you are having friends around, or just fancy a treat. Assembled in minutes with just a small amount of preparation before hand, it's a perfect dinner party dessert. It requires purchasing a bottle of Cassis, but it will keep for ages, and if you like sparking wine as I do, it makes a wonderful Kir Royale. I first had the pleasure of this dessert at a friends house and realised that I had the recipe in my 'Good housekeeping 30 minute' cookbook. It brings with it a taste of summer. 



Ingredients
Serves 4

½ tsp arrowroot
125ml crème de cassis
300ml  double cream

2-3tbsp icing sugar, sifted
½tsp vanilla extract
25g meringue nests, broken up
150g blueberries (I used frozen blueberries)
15g flaked almonds

Method
Put arrowroot into a small pan and gradually whisk in crème de cassis. Put pan over a high heat and simmer for 1-2min, whisking constantly, until syrup thickens. Take off the heat, empty into a small jug, and leave to cool.
Pour cream into a large bowl. Add the icing sugar and vanilla, and whisk until the cream just holds it shape, don’t overwhip or it will turn grainy.
Divide meringues between four large glasses. Spoon a few blueberries into each glass, then drizzle a little of the cassis syrup over them. Next, divide cream equally among the glasses and top each with ¼ each of the remaining blueberries and cassis syrup. Sprinkle over the almonds and serve at once.

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