Eton Mess Sundae
500g frozen field fare Summer fruits
(raspberries, blackberries, strawberries,
redcurrants and blackcurrants)
1 tbsp honey
150ml double cream
2 tbsp caster sugar
150 ml natural yoghurt (low fat’s fine!)
Roughly 4 meringue nests
Roughly 5-6 Shortbread biscuits
(Fresh fruit to garnish – I used a mixture of
fresh raspberries, blackberries & blueberries)
Into a medium sized saucepan add your fruit and the honey. Grate the zest of the orange in (using the finest edge of the grater). You can add the juice of the orange if you want a more intense flavour.
Put onto a low heat and simmer until the fruit is defrosted and soft.
The juice should be coming out. Meanwhile, pour your double cream into a medium sized mixing bowl. Add the sugar and whisk until stiff peaks are formed, then fold in the yogurt until combined.
Next, into a zip lock bag pour your shortbread. Seal them up and bash away with a rolling pin. This is great for anger! You want fine crumbs. Do the same with your meringue- for my meringue I went for coarse crumbs!
Your fruit should be done by now. Using a slotted spoon fish out the lumps of fruit & put into a container. It is fine if a few pieces are left in there. Put the fruit sauce back onto a low heat and reduce down until a syrup is formed.
Once your syrup is formed add your fruit back in and stir to combine. Leave to cool slightly (you don’t want it piping hot otherwise the cream will split).
Now for construction. Get yourself a tall glass; I used a sundae glass. Spoon in 3-4 tsp of the fruit with the syrup. Next add the cream mixture about 3-4 tsp. Sprinkle some of the crushed shortbread and meringue on top.
Then repeat until the glass is full- once you reach the top I like to spoon over some of the syrup! Garnish with fresh fruit and icing sugar… leave in the fridge until ready to serve.
Many thanks to Tea for Two for this recipe