Strawberry, whipped cream and meringues: one of the simplest and most delicious combinations out there. I’m not even that big of a strawberry fan.
The chic name, Eton Mess, refers to a boarding school for boys in the United Kingdom. Legend has it that the dessert was created there, it was supposed to be something well put together. But for some reason the ingredients got mixed up and it became a mess (in English, mess).
Whether it’s true or not, I can’t say. But it’s very good, that is.
I ended up making the recipe to use the strawberries that I mentioned in the Matcha Brigadeiro. And to serve, I preferred to do it verrine style.
Eton Mess: Verrine of Morango and Chantilly
Makes: 3 portions, 100g/each
- 200 g fresh/pasteurized cream (has more than 35% fat | used: 40% fat)
- 20-30 g impalpable icing sugar (can be normal confectioner)
- 150 g chopped fresh strawberries
- 40 g mini sigh (or normal broken sigh)
- 5 mL vanilla extract (or 1-2mL essence)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl, beat the cream and icing sugar (and vanilla, if using), until stiff peaks form. If you want soft peaks you can do that too.
- The strawberries must already be sanitized, without the sepals (the green leaves) and chopped.
- In the container of choice, line the bottom of the glass with some meringues (~5g), the next layer is whipped cream (~20-25g), then the chopped strawberries (~25-30g). Repeat from layers. In the used American cup I managed to make one more each of meringues and whipped cream.
- Finish with sliced or chopped strawberries, or meringues to decorate.
- Assemble moments before serving, as the strawberries will release water. Keep in the refrigerator.
