When I’m home, I absolutely love having people over for dinner. Nothing relaxes me more than spending a few hours in the kitchen trying out new recipes. While my starters and main courses are fabulous (even if I do say so myself!) by the time it comes to dessert, I tend to lose interest, plus I’ll have had a few by then, which means a lot of my desserts will be shop bought.
Well, I’ve decided enough is enough and it’s time to expand my dessert repertoire. I thought I’d start with a traditional British offering; Eton Mess. Dating back to at least the 1890’s, Eton Mess is believed to have originated from the infamous Eton College and was served at cricket matches. I don’t know how true that is, but it’s a nice story.
It’s actually incredibly simple to prepare, especially if you buy meringue nests rather than make your own (which I did, because one step at a time, right?) mix them up just before your guests arrive and pop them in the fridge, all ready to go when you want them.
Although not included in the traditional recipe of meringue, strawberries and whipped cream I’ve added some berry powder (which is my new favourite thing) because not only is it incredibly good for you (just 3g of powder is the equivalent of 30g of berries) but most importantly it’s really tasty.
The Bilberry and Blackcurrant powder has a lovely tangy element to it, which complements the sweetness of the Eton Mess and balances the whole thing out. And as an added bonus, it will make your strawberries purple and seriously, who doesn’t want that?
So here is my Eton Mess with Bilberry Powder recipe – it really is very, very easy.
- 600g Strawberries, hulls removed
- 400ml double cream
- 4 teaspoons BerryFect Bilberry & Blackcurrant Berry Powder (plus extra for decoration)
- 6 large ready-made meringue nests, crushed into smallish pieces
- Mash the strawberries with a fork (leave a couple to one side, chopped for decoration) think a kind of apple sauce consistency.
- Stir the Bilberry and Blackcurrant berry powder into the mashed strawberries.
- Whip the double cream, until stiff peaks form then fold in the crushed meringue and strawberry mix.
- Spoon the mixture into bowls - it's rather rich, so a little goes a long way.
- Decorate with the remaining strawberries and some extra bilberry powder and meringue - if you wish.
- Either serve immediately , or store in the fridge until dessert time.
This post in collaboration with Bilberry.ae, but you all know that I don’t eat anything I don’t like the taste of and I certainly wouldn’t recommend something I wouldn’t eat myself.