Sort of Eton Mess

Sort of Eton Mess

I had no intention of doing a Valentine’s Day post but as I played with styling the “mess” it just read “Valentine’s Day” to me.

So here is my interpretation of that classic English dessert which came in to being over Xmas after I had no inclination of baking meringues or going from shop to shop to find any.

Whipped up in minutes, it is decadent without being overly rich and sweet and will satisfy most tastes on any day of the year.

Sort Of Eton Mess

Sort Of Eton Mess

Sort of Eton Mess

Ingredients

  • 250ml whipping cream
  • 2 x 150ml double cream strawberry yoghurt
  • 1 – 1½ cups fresh raspberries or strawberries
  • 1 tablespoon sugar if you want to sweeten the berries a bit (I used vanilla sugar)
  • 80g – 100g slab chocolate. Any cocoa % but with nuts or biscuits as you need the texture

Instructions

  1. Reserve a few berries as garnish and roughly mash the rest with a fork keeping a few large pieces in between. Add the sugar if needed and mix well.
  2. Roughly chop the chocolate.
  3. Whisk the cream till stiff peaks form.
  4. Fold the yoghurt in the cream, add the raspberries and ¾ of the chocolate (reserving the rest of the chocolate as garnish) and mix gently until just combined.
  5. Serve immediately topped with the reserved chocolate and berries.
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Sort Of Eton Mess

Sort Of Eton Mess

Wine suggestion by Conrad Louw: If you are going to “Valentine” this one out, your choice should be easy. When I tasted this ‘mess’, the only problem was that there were no second portions! It’s evil but good. Sparkling wine will always work with strawberries and cream, and therefore with this as well. For desserts, an extra-dry or dry sparkling wine will in most cases be best. Keep in mind that when referring to extra-dry sparkling wine, the residual sugar is between 12 – 17 grams per liter, and for dry it is 17 to 32 grams per liter – thus sweeter than what the name may imply when referring to still wines. ‘Brut’ refers to drier sparkling wines when compared to the usual still wine sense, from below 12 g/l. This was just some trivial information, as the classification according to sugar is much more complicated. So back to the dessert:
My choice will lean towards a MCC (Methode Cap Classique) such as Clomant’s Sec Reserve NV. Perfect!

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