A mess suitable for everyone


Here's a great idea for a summery dessert or day in front of the tennis, inspired in a moment of slightly alcohol-fuelled brilliance: basically it's an Eton Mess with Pimms!
Even better, it can be made to suit just about anyone, simply follow my dairy-free/egg-free/vegan or low fat variations. I've deliberately been a bit vague about the ingredient quantities because this is a dessert that benefits from a rather laid-back approach - just fling some bits in a bowl and stir.

Gluten free
(Per person)
One ready-made meringue nest
Handful of fresh strawberries, roughly chopped
3 tbsp Greek yogurt (or whipped cream if you're feeling particularly indulgent)
1 tsp Pimms
1 tsp shredded fresh mint

Crush the meringue into chunks and stir with the strawberries and yogurt. Place in a serving bowl and pour the Pimms over the top, followed by a sprinkling of shredded mint. Serve immediately.

VARIATIONS

Dairy free
(Per person)
One ready-made meringue nest
Handful of fresh strawberries, roughly chopped
3 tbsp soya/coconut yogurt
1 tsp Pimms
1 tsp shredded fresh mint

Follow instructions as per gluten-free recipe.

Egg free
(Per person)
30g Orgran No Egg
1/4tsp pectin
80ml water
40g icing sugar
1 tbsp soft brown sugar
Handful of fresh strawberries, roughly chopped
3 tbsp Greek yogurt
1 tsp Pimms
1 tsp shredded fresh mint

Make the meringue by following instuctions on packet, or this method: Mix the No Egg and pectin in a bowl. Whisk together with the water for 5 minutes using a high speed electric mixer. Add the two sugars one tbsp at a time and then whisk for a further 5 minutes. The foam will increase in volume. Spoon nest shapes onto a baking sheet lined with silicone-impregnated baking paper and bake at 130C for 2 hours. At this point, switch the oven off but do not open the door. Leave until the oven has cooled. Excess meringues can be stored in an airtight container for another day.
Crush the meringue nest into chunks and stir with the strawberries and yogurt. Place in a serving bowl and pour the Pimms over the top, followed by a sprinkling of shredded mint. Serve immediately.

Vegan
(Per person)
30g Orgran No Egg
1/4tsp pectin
80ml water
40g icing sugar
1 tbsp soft brown sugar
Handful of fresh strawberries, roughly chopped
3 tbsp soya/coconut yogurt
1 tsp Pimms
1 tsp shredded fresh mint

Make the meringue by following instuctions on packet, or this method: Mix the No Egg and pectin in a bowl. Whisk together with the water for 5 minutes using a high speed electric mixer. Add the two sugars one tbsp at a time and then whisk for a further 5 minutes. The foam will increase in volume. Spoon nest shapes onto a baking sheet lined with silicone-impregnated baking paper and bake at 130C for 2 hours. At this point, switch the oven off but do not open the door. Leave until the oven has cooled. Excess meringues can be stored in an airtight container for another day.
Crush the meringue nest into chunks and stir with the strawberries and yogurt. Place in a serving bowl and pour the Pimms over the top, followed by a sprinkling of shredded mint. Serve immediately.

Low fat
(Per person)
One ready-made meringue nest
Handful of fresh strawberries, roughly chopped
3 tbsp fat-free yogurt
1 tsp Pimms
1 tsp shredded fresh mint

Follow instructions as per gluten-free recipe.

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