Strawberry Eton mess
NZ Herald
By Paul Jobin
Ingredients
| 300 g | Strawberries, 250g hulled and halved, 50g hulled and diced (Main) |
| 1 | Vanilla bean, seeds scraped |
| 1 | Orange, zested and juiced |
| 20 ml | Balsamic vinegar, choose an aged one |
| 1 Tbsp | Caster sugar |
| 1 tsp | Salt |
| 500 ml | Thickened cream |
| 250 g | Caster sugar |
| 1 packet | Meringue, broken into pieces (Main) |
Directions
- In a liquidiser, puree the halved strawberries, vanilla, orange, balsamic vinegar, first amount of sugar (1 Tbsp) and salt.
- Transfer to a saucepan and cook slightly to deepen the colour. Pass through a sieve and chill.
- In a mixing bowl, whisk the thickened cream and second amount of sugar until stiff, then fold through the diced strawberries.
- Add the meringues, start to fold, then pour in the puree (keeping 50ml back for garnish). Continue to fold until a ripple effect is formed.
- Shape on to a platter, scatter over any remaining bits of meringue, drizzle with the remaining puree and dust with icing sugar.