Weekend at the Cottage Recipes ~ RASPBERRY ETON MESS
Ingredients
• 8 meringues
For the Raspberries:
• 4 cups fresh raspberries, rinsed
•¼ cup granulated sugar
•2 ounces orange juice
For the whipped cream:
•1 cup 35% cream
•1 tablespoon granulated sugar
•fresh mint for garnish
DIRECTIONS
1. Prepare the raspberries: Reserve ½ cup of raspberries to use whole in the finished dessert. Place remaining raspberries into a medium-sized bowl and sprinkle with sugar and orange juice. Gently mash the berries. Set aside.
2. Prepare whipped cream: Place cream into a bowl or measure and whip on moderate speed until it begins to thicken. Increase speed and add sugar little by little until whipped cream holds stiff peaks.
3. Assemble dessert: Using small dessert bowls or cups, place a dollop of raspberry mixture into the centre. Gently crumble 1 meringue into larger pieces and place half the quantity into the dish. Add a small dollop of whipped cream followed by a few spoonfuls of the raspberry mixture. Add a few whole berries as well. Repeat. Garnish with a few whole berries and a sprig of mint.
