Eton Mess ice cream sundae recipe
There are numerous variations to this classic English treat: this is mine.
Timings
Prep time: 10 minutes
Cooking time: 2-3 minutes
Serves
Four
Ingredients
For the sauce
100g strawberries, hulled and chopped
50g raspberries
35g icing sugar
To assemble
250g good-quality vanilla ice cream
30g bought meringues, broken into chunks
300g strawberries, hulled and halved or quartered (depending on size) plus a few small ones for decoration
Method
To make the sauce, put the fruit and icing sugar in a small saucepan with 100ml water and gently heat. Cook for about 2-3 minutes, or until the strawberries have started to soften. You don’t want to cook the fruit too much, otherwise it becomes ‘jammy’ in flavour.
Transfer to a food processor (not a blender) and whizz to a purée. Taste for sweetness (as this will be used with other sweet ingredients, it should be quite tart). Push the purée through a nylon sieve.
Layer the ice cream, crushed meringues, fresh strawberry pieces and fruit sauce in sundae glasses. Finish with a single small, or two very small, strawberries on top.