funny menu for you
Eton mess
serves 6
ingredients
150ml/5fl oz double cream,
lightly whipped
200ml/7fl oz Greek-style yogurt
500g/1lb 2oz strawberries,
hulled
2 tablespoons cr?me de cassis
5 meringue nests
• Fold the cream into the yogurt and
chill for 30 minutes.
• Put 250g/9oz strawberries in a
blender or food processor, blend to
a purée, then stir in the crème de
cassis. Measure out 75ml/3fl oz of
the purée and reserve.
• Slice the remaining strawberries
into a bowl, reserving 6 for
decoration, then pour the purée
over and chill in the bowl for
20 minutes.
• Break up the meringue nests, and
carefully fold into the cream
mixture along with the strawberry
mixture. Divide between six serving
glasses, then drizzle over the
reserved purée.
• Decorate with the reserved
strawberries, and serve.
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