Eton Mess (Nigella Lawson) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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There is no variation of this pudding I don't like, and I must have made several in my time. This one uses bottled, proper fresh pomegranate[ juice to encourage the strawberries to ooze out their fragrant summery juices. If you're making this with out-of-season strawberries, then you stand a chance of using freshly squeezed pomegranate juice, in which case, sprinkle some seeds on top of this voluptuous mound of meringue and berry-spiked cream.] Ingredients:
4 cups strawberries |
2 teaspoons caster or vanilla sugar |
2 teaspoons pomegranate juice |
2 cups whipping cream |
1 packet individual meringue nests |
Directions:
1. Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
2. Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.
3. Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.
4. Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.
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