Strawberry and elderflower Eton mess
This classic dessert celebrates flavours synonymous with a British Summer; strawberries and cream and mint. For a twist, we've added some Belvoir Farm elderflower cordial into the mix, which pairs perfectly with fresh strawberries, and adds a sweet, floral hint to the dish.
Ingredients
Metric
Imperial
Marinated strawberries
- 200g of strawberries, hulled
- 6 mint leaves, finely sliced
- 2 tbsp of elderflower cordial
- lemon juice to taste
Strawberry and elderflower sauce
- 150g of strawberries, hulled
- 2 tbsp of elderflower cordial (1)
- lemon juice to taste
Eton mess
- 300g of double cream
- 4 meringue nests
- small mint leaves, to garnish
Equipment
- Blender
Method
Begin by marinating the strawberries. Quarter the strawberries (or slice into 6 or 8 if they are large) and place in a bowl with the elderflower cordial, chopped mint leaves and a squeeze of fresh lemon juice. Mix and leave to marinate for 30 minutes
- 200g of strawberries, hulled
- 6 mint leaves, finely sliced
- 2 tbsp of elderflower cordial
- lemon juice to taste
In the meantime, make the sauce by blending 150g strawberries with the elderflower cordial and a squeeze of lemon juice until smooth. Taste to check the balance - the acidic lemon juice should balance out the sweet cordial
- 150g of strawberries, hulled
- 2 tbsp of elderflower cordial
- lemon juice to taste
Whip the double cream to soft peaks and store in the fridge until needed
- 300g of double cream
Once the strawberries have marinated enough, drain the liquid into the strawberry sauce
Crush 3 meringue nests into the soft cream, leaving quite a few large pieces for texture. Add in 3 quarters of the marinated strawberries, then stir in the sauce, stirring only once or twice, to get a nice ripple effect
Divide between 4 glasses and top with the remaining strawberries and a further drizzle of sauce. Crumble over the remaining meringue and finish with mint leaves
- small mint leaves, to garnish
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