Eton Mess

Ingredients

• 500g strawberries
• 400ml double cream
• 3 x 7.5cm meringue nests
• 1 tbsp ginger cordial
• sprigs of fresh Mint

Instructions

1. Wash and hull the strawberries. Purée half of them in a blender until smooth. Roughly chop the remaining strawberries, reserving a few whole ones for decoration.
2. Whip the chilled double cream in a large bowl until stiff peaks form, keeping the texture light and airy.
3. Gently fold the strawberry purée into the whipped cream using a spatula.
4. Break the meringue nests into medium-sized pieces by hand. Add them to the cream along with the chopped strawberries and the ginger cordial, if using. Fold very lightly to combine, leaving the mixture slightly uneven in texture.
5. Spoon the mixture into chilled glasses or dessert bowls. Garnish with the reserved strawberries and fresh mint sprigs, and serve immediately.

instructions_source: editorial-classic