Raspberry Eton Mess
I HAVE recently changed our menu at the Olive Press and being conscious of value - we have lowered the prices, conscious of healthy eating - there is a new section, and conscious of keeping some calories and cream on - we have included an Italian twist on a British classic - Eton Mess.
The mini desserts which form part of a sharing plate have this exact recipe. Eton Mess was a public schoolboy dish of broken meringues and cream.
I have thrown in a few raspberries, changed the meringue to Amaretti biscuits which are almond meringues and thrown in a dash of liquor in for good luck.
RASPBERRY ETON MESS
Ingredients (makes 4)
200g fresh raspberries
2 measures of Amaretto liqueur
450ml double cream
1 level teaspoon icing sugar
100gm Amaretto biscuits
Method
1. Place the raspberries in a bowl and lightly crush with a fork.
2. Place the liqueur, cream and icing sugar into a bowl and whisk until soft ribbons appear (try not to over whisk to peak).
3. Lightly mix the cream with the raspberries and break up the biscuits and fold in place into four bowls and chill before serving.
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