Prince Williams Favorite Dessert Eton Mess From Food 52 Recipes

ETON MESS

Steps:

• Take half of the strawberries, hull them, and place them in a food processor and pulse them until they have been pureed. Pour the pureed strawberries into a saucepan, heat over medium heat and add the water, granulated sugar, and corn starch. Bring to a slow boil and let boil for 1 minute while the mixture thickens. Pour into a bowl and let the sauce chill for at least 30 minutes.
• Meanwhile, prepare the whipped cream. Pour the whipping cream, powdered sugar, and vanilla into the bowl of an electric mixer. Beat on a medium speed until soft peaks form. Store the whipped cream in the fridge until you are ready to serve the eton mess.
• Hull and slice the remaining strawberries.
• To assemble each Eton Mess, crumble 2 meringues and place in the bottom of a bowl. Add spoonfuls of strawberry sauce, whipped cream, and fresh strawberries on top. Crumble another merengue on top, and add additional layers of strawberry sauce, fresh strawberries, and whipped cream. Serve right away.

PRINCE WILLIAM'S FAVORITE DESSERT: ETON MESS FROM FOOD 52

Steps:

• To make the meringues, preheat oven to 300.
• Line a baking tray with parchment paper.
• Place the egg whites into a spotlessly clean bowl. Whisk on a medium speed of your mixer until foamy, then add the cream of tartar. Continue to whisk until soft peaks form. Add the superfine sugar, a little at a time. Continue to whisk until all the sugar has been incorporated and the egg whites are very stiff and shiny.
• using two spoons or a piping bag, place rounded spoonfuls of the egg white mixture in rows on the lined baking tray. You want them to be around 2-1/2 inches in diameter.
• Place in the oven, them immediately reduce the oven temperature to 275 and bake for 1 hour.
• Turn the heat off and leave the meringues undisturbed in the oven until the oven is completely cold (or, better yet, overnight) to allow the meringues to dry out.
• Cut the strawberries into quarters. Place about 1/3 of the raspberries and the confectioner's sugar into a blender or food processor and process until just pureed (or you can mash them with a potato masher or fork).
• Place the remaining berries to the side and pour over the orange liqueur. Set aside to macerate while you whip the cream (the longer you let the berries steep, the better).
• Whip the cream until soft peaks form and set aside. Whip the marscapone and fold into the heavy cream.
• Break up the meringues (if desired. you can also just use the meringues as a base to cover with berries and top with cream/marscapone mixture and drizzle with berry sauce (which could also have a raspberry liqueur or syrup added to it) into bite-sized pieces and add them to the whipped cream. Add the chopped strawberries and gently add blueberries and raspberries, reserving a few for garnish.
• gently fold in all but a few tablespoons of the puree, marbling it through the cream mixture.
• Spoon into individual serving dishes or goblets and drizzle with the remaining puree and reserved berries.
• Serve immediately.

ETON MESS (CLASSIC BRITISH SUMMER DESSERT)

Steps:

• Place the whipping cream in a large mixing bowl, add the sugar and whip with an electric mixture until the cream is light and fluffy. Do not over whip - the success of the dish requires softly whipped cream.
• Break the meringue into large bite-size chucks and gently stir into the cream. Don't worry if some of the meringue crumbles just add this too.
• Place half of the strawberries into another large mixing bowl and press gently with the back of a fork to break up the strawberries slightly and release some of the juice. Stir gently into the cream.
• Halve, then quarter the remaining strawberries.
• Place the cream mixture into a 7" trifle or glass serving dish, top with the strawberry pieces, chill for 30 minutes in the refrigerator and sprinkle with the confectioners/icing sugar before serving. Alternately serve in individual size dessert bowl or glasses.