Eton Mess

I hosted lunch for a few close friends this weekend and for dessert, I prepared “Eton Mess” – based of a recipe I’ve wanted to try for quite some time now. The luncheon offered the perfect opportunity given the time of the year (raspberries are plentiful!) and I was surrounded by friends I care dearly for.

“Eton Mess”  is an English dessert made by “smooshing” whipped cream, crushed meringues and a fruit sauce. The traditional recipe is made with strawberries, whipped cream and meringues. It looks simple and elegant and most of the steps can be done ahead of time. To assemble these glasses you’ll need raspberry sauce, meringues and whipped cream. I made the raspberry sauce a few days ago, bought meringues from the local “Whole Foods” and whipped cream an hour before serving. Assemble these pretty glasses when ready to serve or even better have them do it.

Ingredients:

  • 6 (6-ounce) packages fresh raspberries, divided
  • 1 1/2 cups plus 1/4 cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons framboise liqueur (I used Grand Marnier liqueur)
  • 2 1/2 cups cold heavy cream
  • 2 teaspoons pure vanilla extract
  • 5 to 6 (3-inch) bakery meringue shells, broken in pieces.
Ingredients:

Pour 3 packages of the raspberries, 1 1/2 cups of the sugar, and the lemon juice nto a 10-inch saute pan.Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat.

Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 3 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 1/4 cup of sugar, and the vanilla together on medium-high speed until it forms firm peaks.

In decorative glasses, layer a spoonful of the whipped cream a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.

 

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