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Strawberry And Raspberry Ripple Eton Mess Picnic Puds

Strawberry And Raspberry Ripple Eton Mess Picnic Puds.

Strawberry And Raspberry Ripple Eton Mess anyone?

Strawberry And Raspberry Ripple Eton Mess Picnic Puds

Make up the strawberry swirled meringues and fruit puree the day before. Then just layer with whipped cream and extra fruit in recycled jam jars and screw on the lids.

Take out to the garden in a basket or pack into a cool box for a picnic pud.

Strawberry And Raspberry Ripple Eton Mess Picnic Puds

Serves 6

Preparation time: 35 minutes
Cooking time: 1¼ -1½ hours

Ingredients:

225g (8oz) strawberries, hulled

100g (4oz) raspberries

Meringues:

2 egg whites

100g (4oz) caster sugar

To Finish:

300ml (1/2 pint) double cream

200g (7oz) 0.1% fat fromage frais

225g (8oz) strawberries, hulled, roughly chopped

50g (2oz) raspberries

Strawberry And Raspberry Ripple Eton Mess Picnic Puds

Method:

1.) Preheat the oven to 110oC (225oF), Gas Mark ¼.

2.) Line a large baking sheet with non-stick baking paper.

3.) Puree the strawberries and raspberries in a liquidiser or food processor then press through a sieve.

4.) Whisk the egg whites in a large clean dry bowl until they form stiff moist looking peaks and you feel confident that if the bowl was turned upside down the egg whites wouldn’t fall out!

5.) Gradually whisk in the sugar a teaspoonful at a time then continue whisking for a minute or two until really thick and glossy.

6.) Add 2 tablespoons of the berry puree then very briefly mix until marbled.

7.) Spoon into a large piping bag fitted with a 1.5cm (¾ inch) plain piping tube, pipe small rounds on to the lined baking sheet.

8.) Bake for 11/4-11/2 hours or until the meringues may be easily lifted off the paper.

9.) Leave to cool.

To Serve:

1.) Lightly whip the cream until it forms soft swirls then fold in the fromage frais.

2.) Crumble the meringues then layer in jam jars or plastic containers with the remaining berry puree and diced strawberries.

3.) Decorate with the raspberries.

4.) Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold.

4.) Serve within 1½ hours or the meringues tend to lose their crunch.

Strawberry And Raspberry Ripple Eton Mess Picnic Puds

About this post-

This is an updated post and was first published here on the 24th June 2013.

Recipe and photo credit courtesy of Seasonal Berries.

Strawberry And Raspberry Ripple Eton Mess Picnic Puds

Make up the strawberry swirled meringues and fruit puree the day before. Then just layer with whipped cream and extra fruit in recycled jam jars and screw on the lids.
Take out to the garden in a basket or pack into a cool box for a picnic pud.
Course Dessert
Prep Time 35 minutes
Cook Time 1 hour 23 minutes
Servings 6
Author Seasonal Berries

Ingredients

  • 225g (8oz) strawberries, hulled
  • 100g (4oz) raspberries
  • 2 egg whites
  • 100g (4oz) caster sugar
  • 300ml (1/2 pint) double cream
  • 200g (7oz) 0.1% fat fromage frais
  • 225g (8oz) strawberries, hulled, roughly chopped
  • 50g (2oz) raspberries

Instructions

  • Preheat the oven to 110oC (225oF), Gas Mark ¼.
  • Line a large baking sheet with non-stick baking paper.
  • Puree the strawberries and raspberries in a liquidiser or food processor then press through a sieve.
  • Whisk the egg whites in a large clean dry bowl until they form stiff moist looking peaks and you feel confident that if the bowl was turned upside down the egg whites wouldn’t fall out!
  • Gradually whisk in the sugar a teaspoonful at a time then continue whisking for a minute or two until really thick and glossy.
  • Add 2 tablespoons of the berry puree then very briefly mix until marbled.
  • Spoon into a large piping bag fitted with a 1.5cm (¾ inch) plain piping tube, pipe small rounds on to the lined baking sheet.
  • Bake for 11/4-11/2 hours or until the meringues may be easily lifted off the paper.
  • Leave to cool.
  • To Serve,
    Lightly whip the cream until it forms soft swirls then fold in the fromage frais.
    Crumble the meringues then layer in jam jars or plastic containers with the remaining berry puree and diced strawberries.
    Decorate with the raspberries.
    Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold.
    Serve within 1½ hours or the meringues tend to lose their crunch.

Some More Posts That Might Be Of Interest:

Teddy Bear Picnic Day: The Wednesday Link Up.

4 Burgers Ideas For Your Summer BBQ Party.

4 Coleslaw Recipes For Your Summer BBQ Party.

Muffin Tin Frittatas With Shallots, Roast New Potatoes, Ham.

Asparagus, Broad Bean Mint And Mozzarella Bruschetta.

Sainsbury’s British Gems Wedges, Ham And Egg Summer Salad.

How To Make A Chantenay, Thyme And Goat’s Cheese Tart.

International Picnic Day #InternationalPicnicDay.

Make And Enjoy Some BerryWorld Pimm’s Lollies.

BerryWorld Strawberry Rocky Road.

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9 responses to “Strawberry And Raspberry Ripple Eton Mess Picnic Puds”

  1. Ruth says:

    Oh that looks and sounds just delicious! Thanks for sharing!

    http://www.ruthyannie.com

  2. Debbie says:

    Hi Claire, these sound perfect for a lovely pud after a nice summer meal too. I do like the thought of a fruity whirl through the merengue too.

    xx

  3. Jacqui Berry says:

    Yummy! J Mummabstylish x

  4. mireille says:

    Looks delicious and so pretty too! I love anything with berries!
    http://www.chezmireillefashiontravelmom.com

  5. Julie says:

    Eton mess is my absolute favourite dessert. Yum!!

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