Strawberry Chocolate Eton Mess with Minted Sugar
(Serves 4)
Ready in 30 minutes
Ingredients
- 2 punnets strawberries
- 10 large broken meringues into small coin size pieces
- 200g natural yoghurt
- 100g cream
- 100g dark chocolate
- 50g icing sugar
- 100g caster sugar
- 75ml Cointreau
Mint Sugar
- 100g caster sugar
- 1/2 handful mint
Method
Wash and quarter the strawberries. In a bowl mix the icing sugar with the yoghurt, then fold in the soft whipped cream. Add three-quarters of the strawberries and the broken meringues to the cream mixture and check the sweetness of the cream. Add more icing sugar if needed.
Heat a large saucepan to a medium heat. Add the caster sugar and cook until a light caramel forms, then add the Cointreau and cook for 1 minute. Add the remaining strawberries, toss and remove from the heat straight away. Allow to cool.
Mint Sugar
Blitz the caster sugar with the fresh mint in a food processor until fine. Make the sugar just before serving, to prevent the mint turning black.
To Serve
Place a generous spoonful of the Eton mess in the center of each plate then drizzle the Cointreau strawberries over the top. Top with broken chocolate and a fine sprinkle of mint sugar.
John Hawkesby’s wine recommendation
Rose
Weeping Sands 2011
