Strawberry and Pistachio Eton Mess

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This eton mess dessert ticks all the boxes, quick, easy and delicious. Strawberry and pistachio has to be one of my favourite flavour combinations. In this dessert whipped vanilla cream and crushed meringue are rippled with strawberry puree and finished with crushed pistachios and fresh mint. The dish can easily be made up a few hours in advance and simply stored in the fridge until you need it.

 

Strawberry and Pistachio Eton Mess
Serves 4
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 8 Meringue nests, crushed
  2. 300ml Double cream
  3. 1 Vanilla pod, split or 1 tbsp Vanilla extract
  4. 250g Fresh strawberries, washed and hulled
  5. 50g Pistachios, shelled and roughly crushed
  6. 1 Lemon, halved
  7. 100g Icing sugar
  8. Fresh mint leaves, to garnish
Instructions
  1. Place three quarters of the strawberries into a blender and blitz to a puree, add 50g of the icing sugar and blitz again. Add lemon juice to taste and set aside in a covered bowl in the fridge.
  2. Add the cream to a bowl and add the remaining sugar. Scrape the seeds from the vanilla pod and add to the bowl. Using an electric whisk, whip the cream to soft peaks. Roughly crush the meringues into the bowl and chop the remaining strawberries. Add the strawberries to the bowl and fold everything together.
  3. Add 2 tbsp of the blended strawberry mixture to the cream and stir to create a ripple effect.
  4. Using wine glasses or sundae glasses, spoon a little of the meringue mixture into the base topped with a little of the blended strawberries and some pistachios. Top with another layer of meringue mixture and garnish with pistachios and a sprig of fresh mint.
Artisan Traveller https://www.artisantraveller.com/

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