Eton Mess Pops Recipe By Tasty Recipes

ETON MESS

Steps:

• Pour 2 packages of the raspberries, 1 cup of the sugar and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar and the vanilla together on medium-high speed until it forms firm peaks.
• In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.

CHURRO AND PINEAPPLE "ETON MESS" RECIPE BY TASTY

Steps:

• Being by macerating your pineapple. In a bowl, toss the diced pineapple with the lime zest, sugar, salt, and tequila (if using). Allow the pineapple to macerate for 30 minutes to bring out the juices of the pineapple and set aside.
• Make your whipped cream by placing the cream in a mixing bowl and whisking vigorously. When soft peaks form, add in the sugar and vanilla then continue to whisk until a firm peak forms. Set aside.
• Next, make your churro dough. In a pot, combine the water, butter, sugar, and salt. Bring up to a gentle boil then add the flour. Reduce the heat to medium low and mix well with a wooden spoon until the mixture has no lumps and the flour has cooked out, about 2 minutes. Remove from the heat and allow the mixture to cool for a few minutes. Then add the vanilla extract, followed by one of the eggs. Whisk vigorously to bring the mixture together to a uniform consistency, then add the second egg and repeat. Whisk until the mixture forms a homogeneous dough, then transfer to a piping bag that is fitted with a large star tip.
• In a large mixing bowl, whisk together the sugar and cinnamon then set aside. In a heavy bottomed pot, bring the oil up to 350 degrees. Carefully pipe 8" long ropes of the churro dough into the oil, cutting with a pair of sharp kitchen shears or simply ripping by hand. Allow the churros to fry for 2-3 minutes, flipping halfway through for even golden brown colour. When golden and cooked, take the churros out of the oil, transfer to a paper towel lined plate, then transfer once more to the bowl with the cinnamon sugar. Toss the churro around to coat in the cinnamon sugar then set aside and repeat until all of the churros have been cooked.
• To make the eton mess, roughly chop the cooked churros. Then, take your serving bowl and place some of the whipped cream on the bottom. Top with chopped churros, followed by the macerated pineapple and it's juices. Repeat with more cream, churro, and pineapple. Top your last layer with a final dollop of cream and a sprinkling of cinnamon to finish. Enjoy!

ETON MESS POPS RECIPE BY TASTY

Steps:

• Add the strawberries, two crushed meringue nests and double cream to a large mixing bowl, and whisk until thick.
• Transfer the mixture into shot glasses, then place lolly sticks into them.
• Freeze until solid.
• Take the pops out of the glass and dip in melted white chocolate, then roll in more crushed meringue.
• Freeze again if necessary.
• Enjoy!

ETON MESS ICE-CREAM SANDWICH RECIPE BY TASTY

Steps:

• Cut the tops off of strawberries and apply to the bottom of two pieces of meringue.
• Place a large scoop of ice cream on top of the strawberry side of one meringue and cover with second meringue to create a sandwich.
• Enjoy!