Picnic-Perfect Eton Mess
Nothing says British summer like an Eton mess, does it? And in my mind, few things perk up a picnic like juicy, succulent strawbs, and pillowy cream shot through with marshmallowy meringue.
Top tip: To keep the meringue crisp, store it separately until you’re ready to shake up your pud.
Cooking time: 20 minutes
300g strawberries and/or raspberries
1 tsp icing sugar
1 tsp vanilla bean paste
300 ml double cream
4 mini meringues
A few basil leaves
4 jars with lids
A food processor
Step 1: Whip your cream until soft peaks form, then fold in the vanilla bean paste.
Step 2: In a food processor, blitz ½ your fruit with 1 tsp icing sugar. Once it’s a smooth puree, add half your cream and fold through gently – this is your mousse.
Step 3: Chop any of the larger remaining fruit into bite sized pieces.
Step 4: Now it’s time to assemble your jars. First, put the fruit in a layer at the bottom, then add a dollop of mousse. Add the cream, before sprinkling with crumbled meringue and a few basil leaves.
Step 5: Screw on the lids and keep the desserts in the fridge until you’re ready to eat or take on your picnic. Before eating, shake your jar so that your Eton layers become your Eton mess.
Our food stylist, Jenny, also has a delicious recipe for healthy Eton mess, along with other desserts, which you can check out here.
What’s your favourite food to bring to a picnic?
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