4 ways with
eton mess
Indulgent & nutty
Fruity & fragrant
Whip up one of these speedy summer desserts with a tasty new twist. Great after a barbecue or al fresco lunch recipes ESTHER CLARK
photograph MELISSA
Shoot director GARETH JONES | Food stylist MYLES WILLIAMSON | Stylist HANNAH WILKINSON
REYNOLDS-JAMES
Coffee-walnut Eton mess SERVES 4-6 PREP 20 mins COOK 2 mins EASY V
Whisk 400ml double cream and 2 tbsp icing sugar to soft peaks. Fold through 4 tbsp coffee essence and 1 /2 tsp vanilla extract. Toast 80g walnut halves in a dry frying pan for 2 mins until just golden, then set aside to cool. Roughly chop the toasted walnuts and fold half through the coffee cream. Layer the coffee cream mixture into dessert glasses with the remaining chopped walnuts, 2 crushed meringue nests and 120g cubed coffee walnut cake, then serve. PER SERVING (6) 574 kcals • fat 50g • saturates 25g • carbs 26g • sugars 23g • fibre 1g • protein 4g • salt 0.1g
24 BBC Good Food Middle East August 2019
Raspberry, pomegranate & rose Eton mess SERVES 4-6 PREP 15 mins NO COOK EASY V
Blitz 200g raspberries with 1 tsp rosewater (or to taste) until smooth. Whisk 400ml double cream and 2 tbsp icing sugar to soft peaks. Fold through the puréed raspberries and 1 tbsp pomegranate molasses. Layer the raspberry cream into dessert glasses with 3 crushed meringue nests and 200g raspberries. Sprinkle over 70g pomegranate seeds along with some dried rose petals, if you like. GOOD TO KNOW 1 of 5-a-day • gluten free PER SERVING (6) 415 kcals • fat 36g • saturates 22g • carbs 18g • sugars 18g • fibre 3g • protein 3g • salt 0.1g
