Eton Mess
450g (1 lb) - Strawberries
375ml (12 fl oz) - Double or Whipping cream
6 - Meringues
75 ml (2½ fl oz) - Kirsch
A few sprigs Mint (optional)
Chop and hull the strawberries, reserving a few for decoration.
Place in a bowl and add the kirsch, cover and chill for 2-3 hours.
Whip the cream until it forms soft peaks, fold in the strawberries and juices
Crush the meringues and fold into the mixture
Spoon into small sundae dishes or wine glasses, decorate with the reserved strawberries and a sprig of mint.
Serve immediately.
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