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Posts Tagged ‘Mess’

Eastern Mess

Posted in Dessert, Food, tagged , , , , , , , , , on 14 August 2014| 2 Comments »

 

Eastern Mess

Still an Eton Mess really but the rosewater, pistachio, raspberry and basil combination is delicious!

Eastern Mess – serves 6

  • 600ml double cream
  • 3 tbsp icing sugar
  • the seeds scraped from 1 vanilla pod
  • 2 tbsp rosewater
  • 6 ready-made meringue nests, broken into large pieces
  • 450g raspberries
  • handful of basil leaves, torn
  • 75g pistachio nuts, chopped

For the raspberry sauce: 

  • 225g raspberries
  • 1 tbsp icing sugar (or more if your raspberries are very tart)
  • 1 tbsp rosewater
  • squeeze of lemon juice

Whip the double cream, icing sugar, vanilla seeds and rosewater together in a mixing bowl until you have soft peaks (about 3 minutes but watch it carefully).

To make the sauce, mash the raspberries to a purée with the icing sugar, rose water and lemon juice in a bowl until the mixture is totally smooth. Pass through a sieve to remove the seeds.

Layer the cream, meringues and raspberries on a large serving plate, drizzling the sauce and scattering over the basil and pistachios as you go. Decorate the top with a drizzle of sauce, and a final scatter of basil and pistachios. Serve immediately.

(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)

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Gooseberry & Elderflower Mess

Posted in Dessert, Food, tagged , , , , , , , on 7 August 2013| 1 Comment »

For the past few weeks we have been walking past a basket of perfect looking gooseberries at our grocer and saying we need to make something with these. A version of the classic Eton Mess the tart gooseberries balance the sweetness to make this light and sunny, just like the weather.

Gooseberry & Elderflower Mess – serves 6

  • 300g gooseberries, tops pinched off
  • 50g golden caster sugar, plus 2 tbsp
  • 2 tbsp elderflower cordial
  • 600ml whipping cream
  • about 100g of meringue nests, roughly crumbled

Put the gooseberries, 2 tbsp water, and 25g of sugar in a small saucepan. Cook gently until the gooseberries start to soften and break down. Taste and add as much of the remaining 25g as you need, then cool.

Put the 2tbsp sugar, the cordial and the cream into a large bowl and whisk until soft peaks form, then cover and chill.

Just before serving, roughly mix the gooseberry mixture, the cream and the meringues together and spoon into serving glasses or bowls.

(Original recipe from BBC Good Food)

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