Eton mess' is a traditional English favourite of meringues, cream and berries – in this version the strainer attachment is a must to remove all those little seeds.
Makes 4-6
Ingredients
500g frozen raspberries, slightly defrosted or 2 punnets fresh berries
1 tbspn strawberry liquor or Cointreau
300mls thickened cream
2 tbspn caster sugar
1 tspn vanilla extract
6 (100 g) prepared meringues, crumbled into large pieces
whole raspberries to garnish
Method
Attach fruit/vegetable strainer to stand mixer and turn to Speed 4. Place a bowl underneath the strainer. Add the raspberries into the hopper, pushing down with stomper. Reserve the raspberry coulis and discard the seeds. Stir the strawberry liquor into the coulis and set aside.
Remove bowl from the stand. Using a large metal spoon gently fold the meringue pieces and coulis into the cream – do not over mix, it should look very 'hotch potch'.
Spoon into serving glasses and serve or refrigerate for up to 3 hours. The longer you stand the mixture the more chewy, gooey and delicious it becomes. Serve garnished with a whole berry.
