Elderflower and roasted blueberry Eton mess
Prep time: 20 minsTotal time: 
Elderflower and roasted blueberry Eton mess
Elderflower cordial’s delicate floral sweetness enhances roasted blueberries and whipped cream in this simple six-ingredient dessert. Roast the blueberries ahead and assemble the puds to serve
Prep time: 20 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 200g blueberries
- 100ml elderflower cordial
- juice of ½ lemon
- 300ml double cream
- 50g icing sugar
- 5 Taste the Difference Meringue Nests, roughly crushed
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Put the blueberries, 50ml elderflower cordial and the lemon juice in a small oven dish and mix well. Roast for 10-12 minutes until softened, then set aside to cool completely.
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Once the blueberries have cooled, carefully pour off the roasted blueberry juices into a bowl. In a separate large bowl, whisk the remaining elderflower cordial, double cream and icing sugar until soft peaks form.
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Stir the crushed meringue pieces into the blueberry roasting juices. In four individual glasses, layer most of the roasted blueberries, the crushed meringue pieces and elderflower cream. Top with the remaining blueberries and serve.
