Raspberry Eton mess
There’s nothing like a punnet of fresh raspberries! And what better way to enjoy them than as part of a fresh and creamy summer desert or meringue ‘mess’.
Servings 8 small bowls
Ingredients
Raspberry syrup
- 250 grams fresh raspberries
- 4 tablespoons honey
Meringue layer
- 125 grams meringue nests
Cream base
- 900 mls double cream (heavy or whipping cream)
- 3 tablespoons honey
Toppings
- 150 grams fresh raspberries
Instructions
Make the raspberry syrup
- Take 250 grams fresh raspberries. Wash and place in a saucepan.
- Add in 4 tablespoons honey and set on a medium heat.
- Stir continuously as you see the raspberries break down into a watery syrup and simmer for a few minutes until slightly thicker.
- Remove from the heat and set aside.
Whip the cream
- In a mixer, beat the double cream until it becomes thick and fluffy. Take care not to overbeat it or it will become a stodgy and too firm.
Make your raspberry Eton mess layers:
- Spoon out the whipped cream into bowls or into a serving dish.
- Crumble 1 x 50 gram meringue nest over each bowl (or all the meringue over the one large serving dish).
- Pour your freshly made raspberry syrup over it.
- Top with your remaining 150 grams of raspberries. Your raspberry Eton mess is good to go!