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Eton MessEton Mess

Place egg whites in a bowl; whisk until soft peaks form. Add caster sugar, one tablespoon at a time, and continue to whisk until sugar has been thoroughly incorporated. Line a cookie sheet with parchment paper; place spoonfuls of mixture in rows on lined cookie sheet. Bake on oven center rack at 275-degrees F for about one hour. Turn off oven and allow meringues to go completely cold.

 

Chop half the strawberries; place in a blender with icing sugar. Puree mixture and then press through a sieve to remove strawberry seeds. Chop remaining strawberries; whip double cream. Break cold meringues into one-inch pieces; place in a large bowl. Add the chopped strawberries; fold in cream. Add all but two tablespoons of purée. Place mixture on a serving dish; top with remaining purée and serve.

 

History Note: Eton Mess originated at Eton College (Windsor, England) in the 1930s, when it was made with bananas, cream, ice cream and strawberries. It is similar to the Scottish dessert known as Cranachan.

 

*Eton Mess image (C) Jennifer Lyons (2011). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.

 

English RecipesRelated Link:

Food Fare Culinary Collection: English Epicurean

 


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