Wed, 29 June 2016
Catherine was in the kitchen to make a delicious Eton Mess with strawberries and cream for Wimbledon.
RECIPE
Eton Mess
Ingredients
50g/2oz Shamrock Flaked Almonds (toasted)
450g/1lb Strawberries (cleaned & hulled)
1 Tablespoon Icing Sugar
570ml Carton Fresh Cream (whipped)
4 Meringue Nests
Method
Chop half the strawberries and place in a blender with the icing sugar.
Whiz it into a puree, then, sieve out the strawberry seeds.
Cut up the remainder of the strawberries and whip the cream.
Break up the meringues into small pieces about 2cms/1" .
Place them in a large bowl. Add the chopped strawberries and fold in the cream.
Next, fold in all but 2 tablespoons of the puree to give a marbled effect.
Place into a serving dish, spoon the rest of the puree over the surface and sprinkle with the toasted almonds.
