Monday, 30 June 2014


The words Wimbledon and Mess should not be together, since Wimbledon is the best time of the year. This is a take on an Eton mess though, using the food staple of Wimbledon at the centre: strawberries and cream. To play up to the theme I’ve also added pistachios and a little white chocolate (white and green like the tennis balls- a combination I’ve already tried to last year’s Wimbledon in ice cream here) which adds extra bursts of flavour and texture alongside the meringue. On another note, I used Scottish strawberries. That one’s for you Murray.

400ml double cream
Splash of vanilla extract
About 16 strawberries, 12 hulled, 4 left whole
1 tbsp icing sugar
4 meringue nests
100g shelled pistachios
A few squares of white chocolate

Whip the double cream until it just reaches medium peak stage. Blend the 12 hulled strawberries into a thick sauce then add the icing sugar and mix in well. Break the meringue nests into bite size pieces into the cream alongside half of the pistachios. Pour the blended strawberries into the cream, leaving a few teaspoons behind, then gently ripple through.

Divide the mixture equally between 4 wine glasses. Take the left over blended strawberries and pour a little bit onto the top of each mess so that you can do another, more defined ripple. Scatter the remainder of the pistachios on top of each. Put a slit in the bottom of the 4 whole strawberries and onto the lip of each glass. Finally, run a knife over the back on the white chocolate squares to create thin, shard like pieces and scatter over the top. A beautiful mess to enjoy in front of the tennis. 

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