Celebrate glorious summer days with fresh flavours from Paul Hollywood- in particular his mouth-wateringly tasty Eton Mess which you’ll find a real crowd pleaser come al fresco family dining
Summer is here and with the warmer months comes the desire to get out in the garden and eat fresh produce, including berries. If, however, you’re looking for a more inventive way to enjoy the fresh nectar of the season then Paul Hollywood might just have the answer.
In his new book Celebrate – which is full of delicious baking ideas – he has shared one of his most popular summery recipes jam-packed with plump, sweet strawberries and whichever other berries you enjoy.
Combined with fresh whipped creams and light homemade meringues, this version of Eton Mess is not to be missed.
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SERVES 6
Ingredients
2 large egg whites
120g caster sugar
For the mess
600g strawberries, hulled
2 tbsp icing sugar
400ml double cream
200g thick Greek yoghurt
200g other summer berries
1. Preheat the oven to 110°C/100°C fan/gas mark¼ and line a large baking sheet with baking paper.
2. To make the meringues, put the egg whites into a bowl and beat to stiff peaks. Whisk in the caster sugar a little at a time. When the sugar is fully incorporated the meringue will be shiny and should hold a stiff peak.
3. Place 4 large dollops of the meringue on the lined baking sheet. Put the remaining meringue into a piping bag with a 1cm star nozzle and pipe into tiny stars on the paper.
4. Place a tray onto the bottom shelf of your oven and bake for 1 hour, or until the meringues peel away from the paper easily. Leave to cool on a wire rack.
5. For the mess, put 200g of strawberries into a food processor with ½ tbsp icing sugar and pulse to a purée. Cut the remaining strawberries into bite-sized pieces.
6. In a large bowl, whip the cream with the remaining 1½ tbsp icing sugar until the mixture forms soft peaks. Fold in the Greek yoghurt.
7. To assemble, crumble the large meringues and add to the cream with the remaining strawberries. Fold the crushed meringues and other summer berries through the cream, add the purée and swirl through.
8. Divide between 6 serving glasses and top with the tiny meringue stars and berries.
