Here’s a little weekend treat that’s quick to whip up and soo easy to eat 🤤 Fresh, flavourful and so simple to make, it’s a lovely way to finish off these summer nights after a barbeque in the garden ☀️ Cardamom and lemon make this a little different to your typical Eton mess, adding a beautifully subtle back note of flavour which isn’t too strong or overpowering but is definitely yummy 😋 Give it a try! Recipe is below and in my highlights. Enjoy 🤗
🍃
Serves 6-8. You will need:
600ml double (whipping) cream
2 tbspn icing (powdered) sugar
1 tspn vanilla extract
1 lemon, zest only
2 tspn ground cardamom (or to taste)
150g strawberries, sliced
6-8 meringue nests (around 650g)
🍃
1. Whisk the cream with an electric whisk or by hand till it becomes thick and falls back on itself in ribbons.
2. Add sugar, vanilla extract, lemon zest and cardamom powder (add as much or as little as you like according to your taste) and whisk again until the cream forms soft peaks and holds its shape without dripping off a spoon.
3. Add in the strawberries and crush in 4 meringue nests (around 450g), keeping some bits a little chunkier for texture and crunch. Fold gently till fully incorporated, taking care not to overmix.
4. To serve, crush 30g of meringue nests in to the bottom of a serving glass and pile in the cream mixture on top. Garnish with some sliced strawberries. Refrigerate for at least 15 mins before serving.
🍃
Serves 6-8. You will need:
600ml double (whipping) cream
2 tbspn icing (powdered) sugar
1 tspn vanilla extract
1 lemon, zest only
2 tspn ground cardamom (or to taste)
150g strawberries, sliced
6-8 meringue nests (around 650g)
🍃
1. Whisk the cream with an electric whisk or by hand till it becomes thick and falls back on itself in ribbons.
2. Add sugar, vanilla extract, lemon zest and cardamom powder (add as much or as little as you like according to your taste) and whisk again until the cream forms soft peaks and holds its shape without dripping off a spoon.
3. Add in the strawberries and crush in 4 meringue nests (around 450g), keeping some bits a little chunkier for texture and crunch. Fold gently till fully incorporated, taking care not to overmix.
4. To serve, crush 30g of meringue nests in to the bottom of a serving glass and pile in the cream mixture on top. Garnish with some sliced strawberries. Refrigerate for at least 15 mins before serving.
