Jamie Olivers Eton Mess Recipes

JAMIE OLIVER'S ETON MESS

Steps:

• Beat the egg whites in a clean bowl using a mixer (medium speed) until stiff peaks are formed. Gradually start to add salt and caster sugar, all the while mixing. Beat at high speed until white and glossy (7-8 mins).
• Preheat the oven to 130℃. Place the greaseproof paper onto 2 large baking trays, then split the mixture and spread it across the trays (remember to leave a 3 cm gap around the edges). Bake the meringues for 1hr 10mins and then leave them to cool.
• Cut larger strawberries if necessary. In a bowl, mix berries, 1 teaspoon of caster sugar, vinegar, and vanilla bean paste. Stir the mixture well, then leave it aside to soak.
• Add cream and icing sugar into a large bowl, then scrape out vanilla pod seeds and put them in as well. Whip until soft peaks are formed then fold in some Greek yogurt.
• If you are using hazelnuts, toast them in a frying pan until they turn golden. Lightly crush them in a pestle and mortar. Now melt the chocolate in a pan over low heat.
• Spread half of the vanilla cream over one of the meringues. Add half of everything - berries, melted chocolate, and nuts. Place the other meringue on top and repeat the process with the remaining ingredients. Serve and enjoy.

ETON MESS

Steps:

• Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr - 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
• Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.

BRIAN'S ETON MESS

Steps:

• Mix together the clotted cream, vanilla sugar, Vin Santo and double cream, and whisk until smooth. Slice the larger strawberries in 1/2. Place all the strawberries in a bowl with the raspberries, sprinkle with the vanilla sugar, and leave for 15 minutes to macerate (some of the juices will come out). Finally break up the scones, and you are ready to assemble either 1 large pudding or individual puddings in glasses.
• Spoon a little cream into the bottom of each glass, and sprinkle some of the broken scones on top, then some of the strawberries and raspberries. Repeat these layers and finish with a sprinkling of wild strawberries.

EASY ETON MESS

Steps:

• Halve or quarter any large strawberries and place in a large bowl with the raspberries. Use a fork to crush half of the berries and drizzle over the honey.
• Whip the cream until soft peaks form, then fold in the yoghurt.
• Crumble the meringues over the fruit, then fold in the cream and yoghurt mixture. Divide up into 6 individual bowls and serve straightaway, topped with extra berries, if you like.