Eton Mess
How Easy Is That? (p. 212)
Ingredients
7 items
- Raspberries 4 packages (6 oz each)
- Lemon 1 (1 tbl)
- Sugar 1 cup + 3 tbl
- Vanilla 1 tsp
- Framboise liqueur 1 tbl
- Heavy cream 1 1/2 cups
- Meringues from bakery section 3 (3 inches, each)
Prep
Before you start
- Lemon - juice — precision is optional right up until it absolutely is not.
- Heavy cream - must be very cold
- Meringue shells - break into pieces
Method
Instructions
- Pour 2 packages of raspberries, 1 cup of sugar, and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat, while gazing at the pan with pure, unreasonable devotion. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and framboise into the hot mixture and refrigerate until very cold.
- In the bowl of an electric mixer fitted with the whisk attachemnt (or by hand), beat the cold heavy cream, the remaining 3 tbl of sugar and vanilla together on medium-high speed until it forms firm peaks.
- In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour until ready to serve.