Roasted strawberry and mint Eton mess
Roasted strawberry and mint Eton messSubscribe to Sainsbury's magazine
Our roasted strawberry and mint Eton mess recipe adds a fresh taste into a classic British pud - the messier the better!
- 600g strawberries
- 2 tbsp caster sugar
- 600ml double cream
- 6 tbsp elderflower cordial
- 1⁄2 x 28g pack mint, leaves finely chopped (reserve a few small leaves to garnish)
- 8 Taste the Difference meringue nests
You can roast the strawberries the day before.
Preheat the oven to 180°C, fan 160°C, gas 4. Cut 500g of the strawberries in half, or into quarters if they are large, and add to an ovenproof dish in a single layer. Sprinkle over the sugar and toss to coat. Roast in the oven for 25 minutes. Allow to cool completely, then chill until required (overnight is fine).
Once the strawberries are cold and you are ready to serve, pour the double cream into a large mixing bowl. Add the elderflower cordial and whisk until thickened. It won’t take long at all. Take care not to over whisk, you want soft rather than stiff peaks; whisking by hand gives you more control. Stir through the mint, then crumble in the meringues and add the roast strawberries. Take a large metal spoon and gently fold through a few times until it’s roughly mixed (hence the ‘mess’ of Eton mess!).
Spoon into a serving bowl or individual glasses, if you prefer. Top with a few slices of the remaining fresh strawberries and a small mint leaves to garnish. It is best served straight away before the meringue starts to ‘melt’ into the cream and so there’s still a lovely contrast between the crunch and the soft cream.