Great British Desserts

 

 

Eton Mess

Chef Ghyslain Maurais

Serves: 4

Ingredients:
4 cups fresh strawberries
1/2 cup sugar
2 cups heavy cream
1 1/2 teaspoons vanilla extract
5 meringue shells (most bakeries have these)

Method:
Wash and hull the strawberries, then cut into slices.
Sprinkle the berries with ¼ cup of the sugar. Mix, then let rest.
Beat the heavy cream, 1/4 cup of sugar and vanilla in an electric mixer on high till it forms firm peaks.
Crush the meringue shells, but keep some large pieces.
To assemble, have four glass bowls and begin by putting in a layer of the whipped cream in the bottom.

Then add some strawberries, followed by some meringue pieces. Repeat one more time until the bowls are full and the dish should be topped with a bit of whipped cream and a slice of strawberry.

Can keep in the refrigerator for about 45 minutes, until ready to serve.

                                               

Background of Eton Mess

Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College's annual cricket game against the students of Winchester College.The dish has been known by this name since the 19th century. It was originally made with either strawberries or bananas mixed with ice-cream or cream and meringue was a later addition. An Eton mess can be made with many other types of summer fruit, but strawberries are regarded as more traditional. The word mess may refer to the appearance of the dish.

 

Raspberry Lemon Trifle

Chef Ghyslain Maurais

Ingredients:

8 oz.                            angel food cake

2 pints                        fresh raspberries

1 cup                           limoncello

1                                  lemon, for juice

1 cup                           pastry cream

2 cups                         whipping cream

½ cup                        sugar

2 T                              Grand Marnier

Chocolate shavings

Toasted sliced almonds

Powdered sugar

Fresh mint      

 

Method:

Cut the cake into cubes, about ½ inch pieces.

Place in the bottom of a glass serving dish.

Pour the limoncello on top, so it soaks into the cake. 

Squeeze some fresh lemon juice on the cake.

Spread the pastry cream evenly on top of the cake.

Add some of the raspberries, keeping a dozen for the décor.

In a mixer, whip the cream, sugar and Grand Marnier until it forms soft peaks.

Spread the whipped cream evenly over the raspberries.

Decorate with the fresh mint, chocolate shavings, fresh raspberries and sliced roasted almonds. Finish with a dusting of powdered sugar.